mife  f .  p.  ^iU  pbrar^ 


Mortfj  Carolina  ^tala  College 

SL"555 
C&5 


This  BOOK  may  be  kept  out  TWO  WEEKS 
ONLY,  and  is  subject  to  a  fine  of  FIVE 
CENTS  a  day  thereafter.  It  is  due  on  the 
day  indicated  below:  -^  ^Ci 


U64 


AUG  1  z  u 
5 


3r/^^ 


CULTIVATION 


^  AND    THE 

Management  of  Orchards  and  Cider; 


WITH 
ACCURATE    DESCRIPTIONS    OF    THE    MOST    ESTIMABLE    VARIETIES  .OF 

Ml TIVE  JIJ^D  FCr  EIG.V 

APPLES,  PEARS,  PEACHES,  PLUMS, 
AND  CHERRIES, 

CULTIVATED  I.V  THE  MIDDLE  STATES  OF  AMKRICA  : 
ILLUSTRATED   BY 

Cuts  of  tico  hundred  kinds  of  Fruits  of  the  natural  size; 

INTENDED   TO  EXPLAIN 

Some  of  the  errors  which  exist  relative  to  tlie  origin,  popular 
names,  and  character  of  many  of  our  fruits;  to  identify  them  by 
accurate  descriptions  of  their  propertie?,  and  correct  delineations 
of  the  full  size  and  natural  formation  of  each  variety;  and  to  ex- 
hibit a  system  of  practice  adapted  to  our  climate,  in  the 

SUCCESSIVE   STAGES   OF 

A  NURSERY,  ORCHARD,  AND  CIDER  ESTABLISHMENT. 

BY  AVILIJAM  COXE,  Esij., 

Of  Burlington,  New  Jersey. 

PHILADELPBM: 

PUBIISHED  BY  M.  CAREY  AND  SON. 

.Xov.  1,  1817. 

D.  AUinson,  Printsr. 


DISTRICT  OF  PENNSYLVANIA,  TO  WIT: 

»'^^,x-^vr^*  Be  it  Remembered,  That  on  the  twenty-second  day  of  Octo- 
S  S    ber,  in  the  forty-second  year  of  the  independence  of  the  Uni- 

5   ^^'^^     S   ted  States  of  America,  A.D.  1817,  M.  CAREY  ^  SON,  of  the 

^•^•^•^•^'^   said  District,  have  deposited  in  tliis  office  the  title  of  a  Book, 

the  light  whereof  tliey  claim  as  Proprietors,  in  the  words  following",  to 

Vifc : 

'•  ^3  Vieio  of  the  Cultivation  of  Fruit  Trees,  and  the  Man- 
a^ement  of  Orchards  and  Cider;  with  accurate  descriptions  of 
themost  estimable  varieties  of  native  and  foreign  Apples,  Pears, 
Peaches,  Plums,  and  Cherries,  cultivated  in  the  middle  states  of 
Jlmericn:  illustrated  bij  Cuts  of  two  hundred  kinds  of  Fruits  of 
the  natural  size:  iyitended  to  explain  some  of  the  errors  ivhich 
e.vist  relative  to  the  origin,  popular  names, and  character  of  many 
of  our  fruits;  to  identifif  them  by  accurate  descriptions  of  their 
properties,  and  correct  delineations  of  the  full  size  and  natural 
formation  of  each  variety;  and  to  exhibit  a  system  of  jiractice 
adapted  to  our  climate,  in  the  successive  stages  of  a  JVursery, 
Orchard,  and  Cider  Establishment.  By  William  Coxe,  Esq.,  of 
iinrlington,  *N*ew  Jersey.'"* 

In  conformity  to  the  Act  of  the  Congress  of  the  United  States,  intituled 
"  An  act  for  the  encouragement  of  Learning,  by  securing  the  copies  of 
IVIaps,  Charts,  and  Books,  to  the  authors  and  proprietors  of  such  copies, 
during  the  times  therein  mentioned."  And  also  to  the  Act  entitled,  "An  Act 
supplementai-y  to  an  Act,  entitled  "  An  Act  for  the  Encouragement  of 
Learning,  by  securing  the  copies  of  Maps,  Charts,  and  Books,  to  the  au 
thors  and  proprietors  of  such  copies,  during  the  times  therein  mentioned, 
and  extending  the  benefits  thereof  to  the  arts  of  designing,  engraving,  and 
etching  historical  and  other  Prints." 

D.  CALDWELL, 
Clerk  of  the  JDistrici  of  Pennsylvania. 


SDSS't.     CONTENTS. 


%% 


Fas-ff 
Introductory  observations,  '■         5 

Chapter  I.  Of  the  fitness  of  the  climate  of  the  United  States 

for  the  cultivation  of  the  Apple,  9 

II.  On  the  management  of  a  fruit  nursery,  13 

III.  On  ingrafting  large  trees,  18 

IV.  On  Stocks,  20 

V.  On  the  propagation  of  new  varieties,  22 

VI.  On  the  duration  of  particular  varieties,  24 

VII.  On  the  Sap,  26 

or  budding,  28 

SO 

X.  On  the  planting  and  cultivation  of  orchards,  S3 

XI.  On  pruning  of  orchards,  40 

XII.  Of  the  caterpillar,  44 

XIII.  Experiments  on  orchards,  to  ascertain  the  best 
mode  of  planting  and  cultivating,  45 

XIV.  On  the  properties  and  management  of  cider,      58 

XV.  Of  the  concentration  of  cider  by  frost,  74 

XVI.  On  the  nature  and  management  of  crab  cider,  7G 

XVII.  Of  Perry,  81 

XVIII.  On  fining  cider,  82 

XIX.  Of  the  buildings  and  machinery  connected  uith 
a  cider  establishment,  85 


3^.3^-"^ 


kjo 


.CONTENTS, 

■  XX.  Of  distilleries  of  spirit  from  cider,  9-2 

■  XXI.  Of  Stumming  and  cleansing  casks,  97 
.  XXII.  Of  Vinegar,  98 

■  XXIII.  Of  Apples,  160 

■  XXIV.  Pears,  174 

■  XXV.  The  Quince,  214 

■  XXVI.  Peaches,  215 
.  XXVII.  Plums,  232 

XXVIII.  Apricots,  240 

XXIX.  Nectarines,  243 

XXX.  Cherries,  246 
General  Index,  254 


A  VIEW  <*^c 


INTRODUCTORY  OBSERVATIONS. 


There  is  probably  no  part  of  Rural  Economy, 
which  combines  in  so  i^reat  a  degree  the  agreeable  oc- 
cupation of  the  mind  with  active  employment,  as  the 
cultivation  of  fruit-trees,  with  the  other  branches  of  an 
extensive  Orchard  establishment :  to  tjie  man  of 
wealth  and  leisure,  it  oiFers  the  means  of  improving 
and  adorning  his  estate;  the  scientifick  Cultivator 
will  find  in  it  inexhaustible  sources  of  intellectual 
occupation;  while  the  practical  farmer,  whose  views 
are  limited  to  objects  of  certain  profit,  will  be  amply 
remunerated  for  every  expenditure  of  labour  or  mo- 
ney, by  the  immediate  comfort,  and  eventual  emolu- 
ment, which  will  be  derived  from  such  an  establish- 
ment. 

1 


6  LYTRODUCTORT 

Notvvitlistaiuling  the  acknowledged  fitness  of  our 
climate  for  the  production  of  Apples  and  Cider  of  the 
most  exquisite  flavour,  we  arc  yet  without  any  detail- 
ed system  of  practical  management  by  a  writer  of  our 
own  Country : — the  want  of  such  a  guide  among  a 
people  characterized  by  their  attachment  to  the  agri- 
cultural life,  and  in  many  cases,  suddenly  transferred 
from  the  busy  scenes  of  professional  avocations  to  a 
country  residence,  has  been  frequently  lamented : — 
the  most  successful  managers  in  the  art  of  cider  ma- 
king, are  too  often  averse  from  imparting  to  others 
what  they  believe  to  be  profitable  secrets  of  their  bu- 
siness— many  are  incapable  of  clearly  explaining  what 
they  sufficiently  understand  to  practise  with  success, 
while  a  greater  number  are  restrained  by  diffidence, 
and  by  an  apprehension  of  becoming  objects  of  criti- 
cism or  censure,  should  they  venture  to  communicate 
to  the  public  the  result  of  their  own  experience,  with 
the  laudable  intent  of  benefiting  others. 

Having  been  for  many  years  actively  engaged  in 
the  rearing,  planting,  and  cultivating  fruit  trees,  on  a 
scale  more  extensive  than  has  been  attempted  by  any 
other  individual  of  this  country,  I  have  too  often  had 
occasion  to  regret  the  difficulty,  and  not  unfrequent- 
ly  the  impossibility  of  obtaining  from  my  own  coun- 
trymen, information  on  which  I  could  rely  respecting 
the  objects  of  my  pursuit:  in  these  moments  of  tliffi- 


OBSERVATIOJ\rS,  7 

culty,  I  was  compelled  to  apply  for  instruction  to  Eu- 
ropean writers,  whose  exertions  entitle  them  to  the 
gratitude  of  their  own  country  and  the  contidencc  of 
ours — to  such  men  as  Marshall,  Knight,  and  Euck- 
nall,  I  feel  pleasure  m  acknowledging  my  obliga- 
tious  :  the  former  acquired  his  knowledge  from  dili- 
gent inquiry  and  close  observation,  the  two  latter, 
from  the  practical  management  of  their  own  estates, 
in  the  most  celebrated  cider  district  of  England :  their 
information  is  correct,  their  remarks  are  practical,  and 
conveyed  in  clear  and  intelligible  language;  they 
ought  to  inspire  confidence,  and  excite  imitation  on 
the  subject  of  orchards  and  cider.  The  writers  of 
France  are  almost  silent  on  this  subject :  in  compar- 
ison with  tlieir  fiivourite  object,  the  vineyard,  it  is  by 
them  believed  to  be  of  little  national  importance ;  they 
are  however  full  and  correct  on  the  miinagement  of  tlie 
garden  fruits.  These  remarks  are  made  with  no  view 
but  to  explain  the  motives  which  impelled  me  to  at- 
tempt, in  this  country,  something  which  may  aid  the 
active  and  enterprizing  spirit  of  the  American  cultiva- 
tor, on  subjects  but  little  understood  ;  and  as  fiir  as  my 
information  extends,  but  imperfectly  discussed  in  any 
work  professedly  American, 

On  a  topick  which  lias  so  often  been  discussed  by 
men  of  science  and  information  of  other  nations,  ori- 
ginality cannot  be  expected ;  pretensions  to  it  on  the 


8  LYTRODUCTORY 

part  of  the  Avriter  of  tliese  sheets,  would  probal)ly 
destroy  that  confidence  which  it  is  his  wish  to  inspire  ; 
— where  writers  differ,  it  will  lie  his  aim  to  select  the 
o])isiions  and  practice  best  supported  by  facts,  and  the 
plain  principles  of  common  sense:  in  stating  those 
opinions  and  facts,  he  will  sometimes  adopt  the  lan- 
guage of  others,  in  preference  to  any  form  of  expres- 
sion he  might  be  able  to  devise. — As  the  great  ob- 
ject of  the  writer  is,  to  be  useful  to  those  who  require 
information — it  will  be  his  aim  to  be  correct,  rather 
tlian  scientifick,  in  order  that  he  may  be  better  un- 
derstood. 


CLIMATE. 


CHAPTER   L 


OF  THE  FITNESS  OF  TEIE  CUMATE  OF  THE 
UNllED  SIATES  FOR  THE  CULTIVATION 
OF  THE  APPLE. 


It  has  long  been  the  opinion  of  accurate  judges,  that 
the  middle  States  possess  a  climate  eminently  favour- 
able to  the  production  of  the  finer  liquor  and  table  ap- 
ples :  it  will  probably  be  found,  that  the  Mohawk  river 
in  New- York,  and  the  James  river  in  Virginia,  are 
the  limits  of  that  district  of  country  which  produces 
apples  of  the  due  degree  of  richness  and  flavour  for 
both  purposes.  It  will  not  be  denied,  that  apples  grow 
well  in  the  interior  and  elevated  parts  of  the  southern 
States,  as  well  as  in  w  arm  and  favourable  exposures 
in  the  northern  and  eastern  States ;  but  it  is  not  recol- 
lected, that  any  one  variety  of  general  reputation  has 
been  produced,  beyond  the  limits  here  assigned  for  the 
fine  apple  country.  That  exquisite  flavour  for  which 
the  Newton  Pippin;  and  Esopus  Spitzenberg,  are  so 

library 
N.  C.  State   College 


10  CLIMATE. 

much  admire il,  aiul  which  has  given  such  high  repula- 
tiaii  to  the  cider  from  the  Hewes's  Crab,  the  white 
Crab,  the  Grey  house,  Winesap  and  Harrison,  can 
only  be  found  within  the  limits  here  descril)ed :  hand- 
some and  fair  apples  are  found  growing  in  the  Dis- 
trict of  Maine  and  Nova-Scotia,  but  they  possess  lit- 
tle more  of  the  characteristick  flavour  of  the  finer  ap- 
ples of  tlie  middle  states,  than  those  produced  on  the 
hills  of  St.  Domingo  or  the  plains  of  Georgia:  cold 
and  heat  are  equally  necessary  to  the  production  of 
a  fine  apple;  neither  must  predominate  in  too  great  a 
degree.  It  is  remarked  by  Knight  in  his  treatise  on 
the  fruits  of  Hereford,  that  the  flavour  of  the  liquor 
for  which  particular  orchards  in  that  country  are  cele- 
brated, is  ascribed  to  their  warm  and  favourable  ex- 
posure in  every  instance  which  had  come  to  his  know- 
ledge. A  writer  of  high  reputation  in  our  own  coun- 
try, the  late  Chancellor  Livingston,  remarks,  that  the 
growth  of  trees  in  America  compared  with  Europe,  is 
as  five  to  three  ; — this  fact  will  probably  account  satis- 
factorily for  the  revival  of  the  rej)utatiou  of  several  En- 
glish cider  fruits,  wlien  transplanted  to  this  country 
under  the  influence  of  a  more  genial  climate.  In  trea- 
ting of  this  particular  subject,  it  appears  to  me  most 
correct,  to  adopt  the  rule  of  the  sagacious  and  practi- 
cal Miller,  that,  "  although  Linnaeus  has  considered 
the  apple,  pear  and  quince,  as  belonging  to  one  ge- 
nus, the  distinction  between  them  is  founded  in  na- 


CLIMATE.  1 1 

tiire,  and  they  ought  to  be  treated  of  separately" — 
I  shall  tlierefore  adhere  to  that  arraii2;emcnt  as  the 
most  simple  and  intelligible. 

Whether  the  numerous  varieties  of  apples  with 
Avhich  our  country  abounds,  have  proceeded  from  the 
dissemination  of  the  seeds  of  apples  brought  here  by 
our  European  ancestors,  or  have  been  produced  by 
apples  cultivated  by  the  Aborigines  before  the  dis- 
covery of  America  by  the  Europeans,  is  a  question 
about  which  writers  have  differed,  and  will  probably 
continue  to  differ — my  own  impressions  are  favoura- 
ble to  the  former  opinion  as  tlie  most  correct ;  as  foun- 
ded on  that  principle  of  vegetable  nature,  which  es- 
tablishes, that  varieties  have  a  limit  to  their  duration ; 
and  authorises  a  belief  that  none  of  the  Indian  orchards 
which  liave  been  discovered  in  America,  are  more  an- 
cient than  the  first  settlement  of  the  Europeans  on  this 
continent. 

The  original  species  of  the  apple,  from  which  all 
the  existing  varieties  have  been  obtained,  is  believed 
to  be  the  Crab,  or  pyrus  mains :  when  and  how  the 
various  kinds  distinguished  by  an  almost  infinite  di- 
versity of  size,  colour,  and  flavour,  have  been  obtain- 
ed, are  facts  which  I  liave  never  seen  explained  satis- 
factorily; they  are  generally  supposed  to  ])e  the  effect 
of  cultivation : — it  is  sufficient  for  us  to  know,  that  by 


12  CLIMATE. 

sowing  tlie  seeds  of  cultivated  apples^  we  cannot  rely 
with  any  degree  of  certainty  on  the  reproduction  of 
the  same  kinds,  but  must  depend  on  artificial  modes 
of  continuing  the  variety  we  are  desirous  of  cultiva- 
ting, by  means  of  the  operations  of  ingrafting  and 
inoculation. 


MANAGEMENT  OF  A  NURSERY.  13 


CHAPTER  IL 


()x\   THE   ^lANAGEMENT    OF    A    FRUIT 
NUUSEilY. 


The  seeds  generally  used  for  this  purpose,  are  ol)- 
tamed  from  the  pomace  of  cider  apples — they  may  be 
sown  in  autumn  on  rich  ground,  properly  prepared  by 
cultivation,  and  by  the  destruction  of  the  seeds  of 
weeds,  either  in  broad  cast,  or  in  rows,  and  covered 
with  fine  earth;  or  they  may  be  separated  from  tlie 
pomace,  cleaned  and  dried,  and  preserved  in  a  tiglit 
box  or  cask  to  be  sown  in  the  spring :  the  latter  mode 
may  be  adopted  when  nurseries  are  to  be  establislied 
in  new  or  distant  situations,  the  former  is  more  easy 
and  most  generally  practised. 

During  the  first  season,  the  young  trees  are  to  be 
kept  free  from  weeds,  and  cultivated  with  tlie  hoe : 
they  will  be  fit  for  transplanting  the  following  Spring; 
or  as  may   sometimes  be  more   convenient,   in  the 


i4  MANAGEMENT 

Autumn,  after  the   ftill  of  the  leaf.— If  natural  fruit 
be  the  object  of  the  cultivator,  attention  should  he  paitl 
to  the  selection  of  seetUins  plants  which  have  leaves 
large  and  thick,  for  such  are  most  likely  to  produce 
a  good  variety  of  fruit.— Where  a  species  has  been 
ameliorated  by  cultivation  (says  Professor  Davy)  the 
seeds  it   affords,  other  circumstances  being  similar, 
produce  more  perfect  and  vigorous  plants  ;  and  in  this 
way,  the  gi-eat  improvements  in  the  production  of  our 
fruits  seem  to  have  been  effected."  The  same  observ- 
ing- ^\Titer  also  remarlis  '•  that  the  seeds  of  plants  ex- 
alted by  cultivation,  always  furnish  large   and  im- 
proved varieties,  but  the  flavour,  and  even  the  colour 
of  fruit,  seems  to  be  a  matter  of  accident :    thus  a  hun- 
dred seeds  of  the  Golden  Pippin,  will  always  pro- 
duce fine  large  leaved  apple  trees,  bearing  fruit  of  a 
considerable  size ;  but  the  taste  and  colour  of  the  ap- 
ples from  each  will  be  different,  and  none  will  be  the 
same  in  kind  as  those  of  the  pippin  itself :   some  will 
be  sweet,  some  sour,    some  bitter,   some  mawkish, 
some  aromatick ;  some  yellow,  some  green,  some  red, 
and  some  streaked:  all  the  apples  however,  will  be 
much  more  perfect  than  those  from  the  seeds  of  the 
crab,  which  produce  trees  all  of  the  same  kind,  and 
all  bearing  sour  and  diminutive  fruit." 

When  removed  into  the  nursery,  they  should  be 
planted  in  rows  four  feet  asunder,  and  about  twelve 


OF  A  AURSERY.  15 

or  eighteen  inches  apart  in  the  rows — tlie  soil  shouhl 
he  rich,  for  the  vii^;our  of  a  young  tree  is  one  of  its 
most  vahiahle  properties :  no  cultivation  or  soil  will 
effectually  overcome  the  want  of  it :  trees  will  seldom 
fail,  even  when  removed  to  a  soil  of  diiTerent  charac- 
ter from  the  nursery  wherein  they  were  raised,  if  they 
have  the  benefit  of  good  culti>  ation  and  good  soil ; 
these  will  produce  a  correspondent  effect  on  the 
growth  of  the  tree  Avherever  raised :  when  young  trees 
Imve  been  planted  tAvo  years,  they  wil^  be  fit  for  in- 
grafting in  the  ground ;  if  the  growth  be  vigorous  and 
the  soil  rich,  this  may  often  be  done  in  one  year,  ])ut 
always  in  the  spring :  this  mode  of  ingrafting  is  pre- 
ferable to  all  others  for  its  simplicity,  economy  and 
certainty :  the  earth  is  removed  witli  a  hoe  aI)out  an 
inch  in  depth  from  the  stocks,  which  are  then  sawed 
off,  so  as  to  leave  the  top  of  the  stinnp  rather  ])elow 
the  level  of  the  ground  around  it —  the  stocks  are 
then  split,  the  cions  inserted  in  the  clefts,  and  the 
earth  drawn  up  so  as  to  cover  the  tops  of  the  stoclis 
about  one  or  two  inches  ;  leaving  one  or  two  buds  of 
each  cion  exposed — no  composition  or  clay  is  neces- 
sary in  tliis  operation,  the  covering  of  earth  snilicient- 
ly  protects  the  cions  from  the  air  and  sun. 

The  operation  of  budding  is  performed  in  tlift  se- 
cond growth,  from  the  middle  of  June  to  the  middle  of 
August,  of  the  second  year  after  transplanting  into  the 


U  MAKAGEMENT 

nursery ;  the  stocks  are  then  yoiinsjand  succulent,  and 
the  success  pretty  certain  :  when  tlie  stocks  grow  large 
and  tall,    the  operation  of  budding  is  more  difficult 
and  uncertain. 

In  four  years  from  the  time  of  planting  in  the  nur- 
sery, in  a  good  soil,  with  good  cultivation,  the  trees 
will  have  attained  the  lieight  of  from  seven  to  eight 
feet ;  those  of  vigorous  kinds  will  be  taller,  and  will 
be  fit  for  transplanting  into  the  orchard.  The  cultiva- 
tion of  a  nursery  is  eifected  by  ploughing  and  harrow- 
ing, each  operation  twice  or  thrice  in  the  season,  with 
ploughs  and  harrows  of  a  small  size,  Avith  a  single 
horse : — the  earth  is  first  throAvn  from  the  trees,  and 
then  towards  them,  and  the  ground  is  also  worked 
with  a  hoe  between  the  trees  to  destroy  the  weeds  ;  the 
more  the  earth  is  stirred,  and  the  cleaner  the  ground 
is  kept,  the  faster  will  trees  groAV  in  every  stage  of 
their  progress,  from  the  seedling  to  the  full  grown 
tree. 

In  pruning  trees  in  the  nursery,  care  should  be 
used  not  to  run  them  up  too  high;  this  weakens  the 
stems,  and  throws  the  growth  too  much  into  the  bran- 
ches, which  must  be  thinned  before  their  removal,  at 
the  risk  of  checking  their  growth — as  fi-equently  the 
consequence  of  the  great  size  of  the  head,  will  be  an 
irremediable  curve  in  the  stem,  while  in  the  nursery. 


OF  A  J^'URSERY.  17 

Great  attention  is  required  to  keep  the  roots  free 
from  suckers^  as  neglect  on  this  point  will  produce  in 
the  tree  a  disposition  to  generate  suckers,  which  w  ill 
continue  through  the  subsequent  stages  of  its  growth, 
when  removed  into  the  orchard.  In  taking  up  the  trees 
from  the  nursery,  no  care  should  be  spared  to  pre- 
serve the  roots  uninjured  and  of  a  large  size  :  in  the 
early  years  of  my  practice  in  the  planting  of  or- 
chards, I  frequently  lost  trees  of  iine  and  vigorous 
growth,  from  the  injury  sustained  by  the  Avant  of  care 
in  digging  them  up,  or  as  it  sometimes  happened,  in 
grubbing  them  up,  with  the  loss  of  more  than  half 
their  roots.  To  persons  desirous  of  possessing  fine 
trees,  I  w^ould  recommend  a  mode  which  I  have  a- 
dopted  to  a  considerable  extent  with  great  success, 
of  transplanting  them  from  the  nursery  to  an  interme- 
diate plantation  in  the  garden  or  field ;  and  there  cul- 
tivating them  for  two  or  three  years,  at  about  four  feet 
apart,  planting  a  hill  of  potatoes  with  manure  in  the 
space  between  every  four  trees,  and  paying  attention 
during  the  whole  time  to  the  formation  of  the  stems 
and  branches. — This  mode  will  be  found  to  improve 
the  growth  of  the  roots,  extending  and  strengthening 
the  feeding  shoots,  and  ensuring  a  rapid  and  vigorous 
growth  when  transplanted  a  second  time  into  the  or- 
chard :  the  product  of  the  potatoes  Avill  repay  the  ex- 
pence  of  manuring  and  cultivation,  four  fold. 


IXGRJFTIA'G. 


CHAPTER  III. 


ON  INGRAFTING  LARGE  TREES. 


Few  men  are  fortunate  enough  to  possess  only  the 
best  fruits,  or  those  hest  adapted  to  the  character  of 
tlieh'  land : — It  frequently  is  desirable,  both  for  profit 
and  convenience,  to  change  a  portion  of  an  orchard 
after  the  trees  have  attained  some  considerable  size  ; 
this  can  be  effected  by  ingrafting  the  stocks  if  not  too 
large;  in  that  case,  the  cions  may  be  inserted  in  three 
or  four  of  the  liml)s  ;  this  multiplies  the  chances  of 
success,  and  accelerates  the  progress  of  the  tree. 
When  trees  of  six  or  eight  years  old  are  ingrafted 
with  cions  from  bearing  trees,  their  growth  ^^  ill  not 
be  retarded  more  than  two  or  three  years,  frequently 
not  one :  the  cions  should  be  cut  in  February,  and 
placed  in  the  earth  with  the  upper  ends  uncovered, 
and  in  a  cold  situation,  on  the  shady  side  of  a  fence  or 
building,  to  check  the  vegetation  until  the  proper  sea- 
son for  ingrafting,  which  will  be  at  the  time  when  the 
sap  begins  to  flow  vigorously. 


IJVGRAFTIjYG.  19 

The  cious  should  he  of  the  groAvtli  of  the  preceding 
year,  cut  from  healthy  hearing  trees  ;  they  should  be 
kept  from  water,  which,  by  saturating  the  sap  ves- 
sels, would  prevent  their  imbibing  the  sap  of  the 
stocks  into  which  they  may  be  inserted.  The  usual 
cover  for  protecting  the  cions,  is  clay  well  tempered, 
and  mixed  with  horse  dung;  an  excellent  substitute, 
which  may  be  kept  ready  for  use  when  a  little  soften- 
ed by  heat,  is  a  mixture  of  equal  parts  of  talloAV, 
bees-wax  and  rosin,  spread  on  strips  of  linen  or  pa- 
per six  inches  long  and  about  two  inches  wide ;  one 
of  these  strips  must  be  wrapped  round  each  stock,  so 
as  completely  to  cover  the  fissure  at  the  sides  and  in 
the  end ;  this  operation  is  neater  than  the  mode  usually 
adopted  in  this  country,  it  is  more  convenient  to  the 
amateur  of  fine  fruit,  requiring  but  a  few  minutes  pre- 
paration by  warming  the  vessel,  in  which  it  should  al- 
ways be  preserved  in  readiness  for  use ;  it  is  much 
less  disagreeable  than  clay,  in  the  cold  weather  which 
sometimes  prevails  in  the  season  of  ingrafting ;  and  if 
properly  performed,  is  attended  with  equal  success. 
As  the  graft  enlarges,  the  bandage  will  gradually 
distend,  till  it  decays  and  falls  off;  in  the  mean  time, 
serving  to  protect  the  more  delicate  kinds  of  fruit 
against  the  decomposition  or  cracking  of  the  clay,  by 
the  severity  of  the  frost,  or  the  heat  of  the  sun. 


20  STOCKS. 


CHAPTER  IV 


ON  STOCKS. 


It  is  tlie  opinion  of  the  most  judicious  writers  on 
the  subject  of  Fruit  trees,that  the  character  of  stocks 
has  no  influence  on  the  consistence  or  flavour  of  the 
fruit ;  the  office  of  the  stock  is  supposed  to  be  sub- 
servient to  the  branches  :  vigour  and  hardiness  are  tlie 
properties  to  be  souglit  for  in  stocks ;  most  of  our  fine 
cider  apples  possess  this  quality  in  an  eminent  de- 
gree ;  none  more  so  than  the  Hewes's  Virginia  crab, 
and  the  Harrison  and  Campfield  apples  of  New- Jer- 
sey. Home  growths  of  the  apple  are  spreading  botli 
in  the  branches  and  roots,  others  send  up  straight 
branches,  and  have  roots  striking  deep  into  the  earth  : 
consequently,  the  former  are  best  adapted  to  shallow, 
the  latter  to  deep  soils. 

All  stocks  should  be  raised  from  seeds,  and  ne- 
ver from  suckers ;  a  practice  which  caanot  be  too  se- 


STOCKS,  31 

verely  condemned :  it  will  inevitably  produce  trees 
disposed  to  generate  suckers,  which  impoverish  the 
parent  tree,  and  are  unsightly  and  trou})lesome  in 
grounds;  and  if  the  theory  be  correct,  as  I  believe 
it  to  be,  that  varieties  have  their  respective  periods 
of  duration,  after  which  they  languish  and  decline ; 
trees  raised  from  suckers  will  be  found  to  possess 
the  defects  of  the  parent  tree,  of  wliich  they  are  the 
offspring. 


22  ^TEll^  VARIETIES. 


CHAPTERV 


ON  THE  PROPAGATION  OF  NEW  VARIETIES. 


On  this  head,  we  are  indebted  to  the  accurate  ob- 
servation of  Mr.  Knight,  for  a  curious  discovery  in 
tlie  natural  history  of  fruit  trees  :  each  blossom  of  the 
apple^  contains  about  twenty  male  and  five  female 
parts — a  few  days  before  the  expansion  of  the  bios 
soms,  he  opened  the  petals  and  destroyed  all  the 
males,  leaving  the  females  uninjured :  w  lien  the  blos- 
soms were  fully  expanded,  he  impregnated  them  with 
farina  taken  from  another  tree  with  which  he  wished 
to  cross  the  kind — all  the  impregnated  fruits  grew 
rapidly,  some  of  the  products  partook  of  the  proper- 
ties of  the  male,  others  of  the  female  parent ;  and  in 
some,  both  were  blended :  1  have  seen  an  exemplifi- 
cation of  this  principle  of  nature  exhibited,  in  the  mix- 
ture of  the  properties  of  a  Newton  Pippin  and  a  Kus- 
seting,  from  the  accidental  intermingling  of  the  bran- 
ches of  two  trees  growing  in  an  orchard  at  Trenton 


J^EW  VARIETIES.  23 

in  this  state :  one  end  of  each  apple  was  strongly 
marked,  externally,  by  the  character  of  the  Russet 
parent,  the  other  equally  resembled  the  Pippin — the 
flavour  and  juice  of  each  end  corresponded  exactly 
with  its  external  appearance.  It  is  highly  probable, 
that  by  this  operation  of  nature,  our  orchards  are  con- 
tinually producing  new  varieties,  in  form,  colour  and 
flavour. 

1  have  somewhere  met  with  an  extract  from  an  En- 
glish publication,  in  which  it  is  stated,  that  an  apple 
has  been  obtained  from  crossing  the  Siberian  crab, 
remarkable  for  hardiness,  with  the  Lulham  Green, 
the  product  of  which  exceeds  in  flavour  and  strength^ 
all  cider  apples  known  in  that  country. 


24  DURATION  OF 


CHAPTER  VI. 


ON  THE  DURATION   OF  PARTICtLAR 
VARIETIES. 


Writers  of  the  highest  reputation  concur  in  the  opin- 
ion, that  the  existence  of  every  variety  is  limited  to  a 
certain  period:  no  kind  of  apple  now  cultivated,  is 
supposed  to  be  more  than  two  hundred  years  old — 
this  term  does  not  exceed  the  age  of  a  healthy  tree. 
It  is  the  opinion  of  Mr.  Knight,  that  all  plants  of  this 
description,  however  they  may  be  propagated,  partake 
of  the  same  life  in  some  degree,  although  not  affected 
by  any  incidental  injuries  to  the  parent  after  they  are 
separated  from  it:  the  duration  of  varieties  may  be 
lengthened  considerably  by  the  influence  of  warmer 
climates,  for  all  the  old  kinds  succeed  best  in  warm 
situations. 

The  Stire  apple  of  Hereford  in  England,  is  suppo- 
sed to  have  long  passed  the  zenith  of  its  perfection, 

Library 
AT     n     C4-„4-^    r«^il .^ 


PARTICULAR   VARTETIZS.  25! 

and  to  be  rapidly  declining  there ;  yet  in  the  growth 
and  vigour  of  at  least  one  hundred  of  these  trees  plant- 
ed in  my  orchards,  there  appears  to  be  no  deficiency : 
on  the  contrary,  they  attract  the  notice  of  all  who  see 
them,  for  the  extraordinary  luxuriance,  as  well  as 
beauty  of  their  growth.  The  soil  is  a  light  but  rich 
sandy  loam,  such  as  the  English  writers  describe  as 
best  adapted  to  the  cultivation  of  this  apple, 


26  O^f  THE   SJP. 


CHAPTER  VII. 


ON  THE  SAP. 


AYe  are  informed  by  the  intelligent  Mr.  Knight, 
who  has  with  his  usual  accuracy  investigated,  in  the 
economy  of  the  apple  tree,  all  the  operations  of  this  vi- 
tal fluid,  that  it  is  absorl)ed  from  the  earth  by  the  bark 
of  the  roots :  that  it  ascends  through  the  alburnum 
or  sapwood  of  the  root  and  trunk,  and  through  this 
substance,  and  not  through  the  bark,  it  is  in  the  Spring 
conveyed  to  those  buds  which  produce  the  annual 
shoots  of  the  following  summer. 

The  sap  is  received  by  another  species  of  vessel  in 
the  buds  and  annual  shoots ;  and  is  impelled  forward 
into  the  leaves  by  a  new  agent ;  when  in  the  leaves,  it 
is  exposed  to  the  air  and  light,  and  a  decomposition 
takes  place  of  some  parts  of  the  water  it  contains. — It 
is  probable  that  new  combinations  here  take  place, 
into  which  the  matter  of  light  and  heat  may  enter.  The 


OJV  THE  SAP.  27 


sap  is  returned  from  the  leaf  through  other  vessels,  into 
the  inner  bark;  and  as  it  passes  downward,  deposits 
the  new  matter  which  annually  forms  the  branches, 
the  trunk,  and  the  roots. 


28  lA'OCULATIOA''. 


CHAPTER  VIII. 


ON  INOCULATION,  OR  BUDDING. 


In  the  first  volume  of  the  transactions  of  the  London 
Horticultural  society,  the  following  improved  mode  of 
inoculation  is  described  by  Mr.  Knight.  In  the  month 
of  June,  when  the  buds  are  in  a  proper  state,  the  oper- 
ation is  performed  by  employing  two  distinct  ligatures 
to  hold  the  buds  in  their  places — one  ligature  is  first 
placed  above  the  bud  inserted,  and  upon  the  transverse 
section  through  the  bark,  the  other,  the  only  office  of 
which  is  to  secure  the  bud,  is  applied  in  the  usual 
way :  as  soon  as  the  buds  have  attached  themselves, 
the  lower  ligatures  are  taken  off,  but  the  others  are 
suffered  to  remain — the  passage  of  the  sap  upwards, 
is  in  consequence  much  obstructed,  and  the  inserted 
buds  begin  to  vegetate  strongly  in  July. — When  these 
afford  shoots  about  four  inches  long,  the  upper  liga- 
tures are  taken  off,  to  permit  the  excess  of  sap  to  pass 
on,  the  wood  ripens  well,  and  affords  blossoms  some- 
times for  the  succeeding  Spring. 


IXOCULATIOJV.  Sf9 

It  Mill  1)C  perceived,  that  instead  of  the  usual  mode 
of  budding,  after  the  commencement  of  the  Autumnal 
flow  of  sap,  and  keeping  the  bud  without  shooting  un- 
til the  following  Spring,  when  the  top  of  the  stock  is 
( ut  off — this  improved  mode  gains  a  season  in  point 
of  maturity,  if  not  of  growth,  and  has  the  effect  of  in- 
grafting the  preceding  spring,  in  all  cases  where  the 
bud  sprouts  in  the  proj)er  time  to  form  a  strong  shoot, 
capable  of  sustaining,  m  iihout  injury,  the  frost  of  i\\*i 
cnsuins;  winter. 


SITUATIOJV  01- 


CHAPTER  IX 


ON  THE  SITUATION  OF  OliCHAliDS, 


A  south  east  aspect,  m  liicli  admits  the  iuflueuce  of  the 
early  morning  Sun,  and  is  protected  from  the  perni- 
cious effects  of  noi-therly  winds,  will  be  found  the  best 
site  for  an  orchard.  Tlie  situation  should  be  neither 
too  high  nor  too  low.  Rich  strong  loams  are  the  fit- 
est  for  the  apple — a  portion  of  calcareous  matter  mix- 
ed, either  naturally  or  artificially  with  the  soil,  will  be 
found  useful,  probably  by  its  serving  to  correct  the 
austerity,  or  to  neutralize  the  acidity  of  many  cider  ap- 
ples. All  dry  rich  lands  will  produce  flourishing  apple 
trees — in  very  wet,  or  very  sandy  land,  tlieir  duration 
Mill  be  shorter ;  and  the  flavour  of  some  apples  will  be 
found  higher  in  strong  than  light  soils:  the  Newton 
pippin  is,  unquestionaljly,  a  more  highly  flavoured 
fruit  when  produced  on  a  stiff  soil ;  while  the  Bell 
flower,  the  next  in  estimation  as  a  dessert  apple,  at- 
tains its  greatest  perfection  in  both  size  and  flavour, 
on  rich  light  soils. 


ORCHARDS.  31 

It  is  probable,  tbat  the  celebrity  of  many  orchards 
depends  more  on  tlieir  exposure^  and  on  the  selection  of 
fine  varieties  of  fruit,  than  on  any  peculiarity  of  soil : 
as  a  rule  for  judging  of  the  fitness  of  a  soil  for  an  or- 
chard, it  will  generally  be  found  safe  to  take  that 
which  will  produce  fine  wheat  and  clover,  with  as 
much  of  a  south,  or  south  east  aspect,  as  can  be  had : 
the  flavour  of  apples  will  be  found,  probably,  to  de- 
pend on  the  goodness  of  the  soil  and  aspect  combined  : 
many  orchards  flourish  for  a  few  years,  but  decline 
as  soon  as  the  roots  penetrate  the  lower  strata  of  the 
earth :  a  cold  clay,  or  a  quicksand,  arc  frequently  the 
basis  of  light  soils ;  such  land,  however  improved  by 
manure  or  culiivatioii.  can  never  be  made  fit  for  an 
orchard. 

Blowing  f-ands,  when  bottomed  on  a  di'y  sulistraium, 
and  aided  by  marie  or  meadow  mud,  will  be  fi.'imd 
capable  of  producing  very  fine  apple  trees: — good 
cultivation,  and  a  system  of  high  manuring,  w  ill  al- 
Avays  remunerate  the  proprietor  of  an  orchard,  except 
it  be  planted  on  a  quicksand,  or  cold  clay ;  in  such 
soils,  no  management  can  prevent  an  early  decay. 
One  of  the  most  thrifty  orchards  I  possess,  was  plan- 
ted on  a  blowing  sand,  on  which  1  carted  three  thou- 
sand loads  of  mud  on  ten  acres,  at  an  expense  of  about 
twenty-five  dollars  per  acre,  exclusive  of  much  other 
manure:   on  this  land  I  have  raised  good  wheat  and 


S2  SirUATIO.Y. 

clover — of  five  rows  of  the  winesap  apple  planted  on 
it;,  upon  the  summit  of  a  sandy  knoll,  eight  years  ago, 
not  one  has  died  out  of  near  a  hundred  trees ;  all  abunv 
dant  bearers  of  large  and  fair  apples. 


CULTIVATIO.Y  OF  ORCH.lRnS.  S5 


CHAPTER  X 


ON  THE  PLANTING  AND  CULTIVATION  OF 
ORCHARDS. 


The  first  thiug  to  be  determined  upon  in  the  plaii- 
tmg  of  an  orchard,  is  the  proper  distance  of  the  trees : 
if  a  mere  fruit  plantation  be  the  object,  the  distance 
may  be  small — if  the  cultivation  of  grain  and  grass 
be  in  view,  the  space  between  the  trees  must  be  wider: 
at  thirty  feet  apart,  an  acre  will  contain  forty-eight 
trees ;  at  thirty-five  feet,  thirty-five  trees ;  at  forty  feet, 
tweiity-seven  trees ;  and  at  fifty  feet,  about  eighteen  to 
the  acre — these  are  the  usual  distances.  In  my  own 
plantations,  I  have  adopted  the  various  distances  ac- 
cording to  the  depth  and  character  of  the  soil ;  about 
two  thirds  of  the  ground,  comprizing  about  one  hundred 
acres,  are  planted  at  50  feet ;  on  the  remaining  fifty- 
acres,  I  have  tried  30,  35,  and  40  feet;  and  as  far  as 
could  be  conveniently  done,  I  have  planted  the  trees 
of  emallest  growth  on  the  lightest  soil :  taking  every 


34  CULriVJTIOjY  OF 

circunistaiice  into  consideration,  it  will  probably  be 
found,  that  forty  feet  is  the  most  elisjible  distance  for 
a  farm  orcliard. — ^It  will  admit  sufficient  sun  and  air, 
in  our  dry  and  warm  climate ;  and  until  the  trees  shall 
be  fully  grown,  will  allow  of  a  profitable  application 
of  the  ground  to  the  cultivation  of  grain  and  grass. 

Much  trouble  will  be  saved,  and  much  accuracy  in 
planting  will  be  ensured,  by  marking  the  sites  of  trees 
by  stakes,  previous  to  digging  the  holes.  In  shallow 
soils,  I  would  recommend  making  the  holes  of  the 
depth  of  two  spits  of  earth,  scattering  the  lower  spit 
at  some  distance ;  and  supplying  its  place  by  an  e- 
qual  quantity  of  the  neighbouring  surface  earth — 
the  depth  of  the  hole,  must  depend  on  that  of  the 
sub-soil. 

An  eligible  mode,  wliicli  I  have  practiced  with  suc- 
cess in  a  large  portion  of  my  orchards,  on  the  lighter 
soils,  is  to  supply  the  place  of  the  stratum  of  poor  earth, 
by  one  or  two  loads  of  meadow  mud,  ditch  banks,  or 
good  surface  soil,  laid  round  each  tree  after  planting ; 
ploughing  the  ground  for  a  fallow  crop  the  next  spring, 
when  the  mud  has  become  completely  pulverized  by 
the  frost:  the  size  of  the  hole  should  be  sufficiently 
large  to  admit  a  spade  handle,  when  laid  horizontally 
in  the  bottom ;  aifording  ample  space  for  the  expan- 
sion of  the  roots  in  loose  rich  earth.      Well  digested 


ORCHARDS.  35 

compost  is  useful  round  newly  planted  trees,  in  stiff  or 
cold  soils — both  lime,  and  fresh  stabUi  manure,  I  liave 
found  prejudicial  in  tlie  dry  and  hot  weather  of  sum- 
mer; the  latter  substance  is  also  frequently  a  cover  for 
moles  and  field  mice,  Avliich  are  extremely  injurious  in 
winter,  to  trees  of  even  six  or  eight  years  old  in  liglit 
soils.  I  have  found  great  benefit  from  the  application  of 
every  kind  of  manure  on  the  surface,  and  mixing  it 
gradually  by  cultiyation  w  itli  the  soil,  as  the  hest  secu- 
rity against  drought  in  summer,  and  vermin  in  winter. 

The  proper  season  for  planting,  will  be  found  to 
depend  on  a  variety  of  circumstances — in  light  soils, 
the  winter  settles  the  earth  round  tlie  roots,  and  best 
secures  them  against  the  drought  of  the  following  sea- 
son— it  is  a  time  of  leisure  to  tiie  farmer,  and  affords 
an  «arly  selection  of  trees  from  the  nursery.  In  stiff 
or  wet  soils,  I  should  give  a  preference  to  spring  plant- 
ing, other  circumstances  being  equal — I  have  planted 
at  both  seasons,  and  have  generally  found  that  care  & 
attention  ensured  a  correspondent  success  in  the  growili 
of  my  trees.  In  whatever  season  an  orchard  may  be 
planted,  too  mucli  attention  cannot  be  given  to  extend 
the  roots  in  every  direction ;  to  cut  off  all  wounded 
parts,  and  more  especially,  not  to  plant  too  deep : 
this  I  believe  is  the  common  error  of  inexperienced 
planters :  as  a  general  rule,  I  would  recommend  thai 
the  tree  be  placed  in  the  orcliard  with  about  threo 


36  CULTIVATIOJ^  OF 

inches  of  earth  over  the  upper  tier  of  roots,  which  will 
make  it  about  two  inches  deeper  than  it  stood  in  the 
nursery ;  that  the  tree,  after  being  partially  covered, 
should  be  well  shaken,  to  admit  the  finer  particles  of 
the  earth  among  the  fibrous  roots,  and  that  it  Ije  well 
settled,  by  treading  the  earth  around  it— with  these  pre- 
cautions, Ihave  never  found  the  necessity  of  stakes. 
The  tops  of  young  trees  should  never  be  shortened, 
lest  it  sho\ild  produce  a  growth  of  suckers :  I  wouhl 
recommend  in  preference,  that  they  be  thinned,  if 
found  too  heavy :  if  the  trees  have  been  long  out  of 
the  ground,  and  the  roots  have  become  shrivelled  at  the 
time  of  planting,  the  labour  of  pouring  a  pail  full  of 
water  round  each  tree,  will  be  amply  repaid  in  the 
success  it  will  ensure  in  their  growth. 

The  looser  the  ground  is  kept  for  the  first,  and  in- 
deed for  several  succeeding  years,  the  more  certain 
and  more  vigorous  will  be  the  growth  of  the  orchard — 
in  the  luxuriance  and  colour  of  the  foliage  of  contig- 
uous plantations,  I  have  found  every  stage  of  cultiva- 
tion strongly  marked  :  those  orchards  which  have 
been  two  years  under  cultivation,  exhibit  a  striking  su- 
periority over  those  Avhich  have  been  but  one  year  un* 
der  the  plough ;  while  these,  in  their  turn,  surpass  the 
fields  in  clover  or  in  grain,  both  in  the  quantity  and  size 
of  the  fruit :  when  clover  is  sown  in  young  orchards,  I 
have  been  in  the  habit  of  digging  the  earth  for  about 


ORCIURDS.  37 

three  feet,  at  the  root  of  each  tree  :  A  man  will  dig 
round  one  Imndred  trees  in  a  day;  the  triiling  loss  of 
grass  and  labour,  will  be  fully  remunerated  by  the  im- 
proved vigour  of  the  tree.  When  the  ground  can  be 
spared  from  cropping,  four  or  five  furrows  on  each 
side  of  a  row,  will  be  found  a  most  eligible  mode  of 
promoting  the  growth  of  a  young  orchard. 

All  fallow  crops  are  most  favoural)le  to  the  growth 
of  orchards,  at  every  early  stage  of  their  cultivation — 
Indian  corn,  potatoes  and  vines,  are  preferable  to  oats 
or  barley;  and  these  again  are  more  favorable  than 
winter  grain :  Buckwheat  is  among  the  most  beneficial 
crops  for  the  promotion  of  the  autumnal  growth  of 
trees — Clover  is  by  many  farmers  believed  to  be  inju- 
rious to  young  trees ;  its  tendency  to  check  the  growth 
of  trees  will  be  found,  I  believe,  to  be  in  proportion  to 
the  air  and  moisture  which  its  greater  or  less  vigorous 
growth  may  keep  from  the  roots ;  light  and  heat,  ap- 
pear as  necessary  to  the  roots  as  to  the  branches  of 
trees — clover,  while  it  occupies  the  ground,  must  pre- 
vent cultivation ;  so  far  I  apprehend  it  will  be  found 
pernicious,  but  probably  not  in  a  greater  degree  than 
any  other  luxuriant  and  deeply  rooted  species  of  grass, 
absorbing  the  moisture,  and  exhausting  the  strength  of 
the  soil  which  covers  the  roots  of  small  trees.  In  the  ar- 
rangement of  an  orchard,  both  convenience  and  I)eauty 
will  result  from  planting  each  kind  in  distinct  contigu- 


38  CULTIVATION  OF 

ous  rows.  Some  cultivators  pay  particular  attention  to 
continue  in  the  orchard  the  aspect  the  tree  main- 
tained in  the  nursery :  I  have  sometimes  adopted  the 
practice,  without  much  confidence  in  its  efficacy ;  nor 
can  I  think  it  prohable,  that  trees  growing  in  close 
rows,  not  much  exposed,  in  the  nursery,  can  by  any 
habit  so  limited  in  its  duration,  be  affected  by  any 
permanent  contraction  or  rigidity  of  the  bark,  or 
sap  vessels,  which  are  the  only  effects  I  have  ever 
heard  ascribed  to  the  influence  of  aspect,  on  the  stems 
of  young  trees. 

The  prevalent  winds  of  our  climate,  are  from  the 
north-west:  in  light  soils,  their  violence  Avill  sometimes 
give  an  inclination  to  newly  planted  trees  to  the  south 
east :  this  may  easily  be  remedied  by  setting  up  the 
trees  while  young ;  and  when  they  have  attained  ^ 
large  growth,  it  may  be  Overcome  in  a  great  degree,  by 
cutting  off  the  leaning  branches,  and  by  freely  pru- 
ninir  the  leeward  side  of  the  tree. 

Moss  is  a  plant  produced  by  poverty  and  neglect , 
it  is  very  prejudicial  to  trees,  and  should  be  care- 
fully removed :  this  can  be  readily  done,  by  rubbing 
the  trees  in  damp  weather  with  a  bone,  or  the  back 
of  a  knife ;  good  cultivation  will  generally  prevent  the 
growth  of  moss — white-washing  the  stem,  not  only 
cleanses  the  tree  of  moss,  but  destroys  many  kinds  of 


ORCHARDS,  a9 

lice  very  injurious  to  fruit  trees;  it  is  followed  by  a 
cleanliness  in  the  bark  after  it  has  been  dissolved  by 
rain,  and  promotes  tlie  liealth  and  vigour  of  tlie  tree 
whenever  apjilied. 


40  FRU.VIjVG  of 


CHAPTER  XI. 


ON  PRUNING  OF  ORCHARDS. 


There  is  no  branch  of  the  management  of  orchards 
less  understood,  or  more  unskilfully  performed,  than 
the  operation  of  pruning:  a  belief  of  its  necessity  is  so 
general,  that  even  the  most  careless  will  seldom  omit 
it — such  however,  is  the  want  of  skill  in  many  of  the 
operators,  that  total  neglect  would  be  less  prejudici- 
al, than  their  performance  of  it.  If  judiciously  done, 
pruning  promotes  health  and  early  fraitfulness :  and 
w  ill  continue  a  tree  in  vigour,  long  after  the  common 
period  of  its  duration.  Nothing  has  contributed  more 
to  the  imperfect  knowledge  of  this  operation^  than  the 
w  ordy  and  unintelligible  systems  which  have  been 
published  respecting  it :  in  a  mere  practical  system, 
it  is  unnecessary  to  lay  much  stress  on  wood  branches 
and  fruit  branches;  which,  however  well  understood 
by  an  observing  intelligent  gardener,  can  scarcely  be 
comprehended  by  the  labourer,  employed  in  the  busi- 


ORCHJRDS.  41 

uess  of  pruning  an  orchard — from  tlie  rapidity  of  ve- 
getation, which  is  generally  ascribed  to  the  nature  of 
our  climate,  excessive  pruning  is  very  apt  to  generate 
an  infinite  number  of  suckers  from  the  limbs  of  apple 
trees;  which,  if  suffered  to  grow,  are  more  injurious  to 
the  production  of  fruit,  than  the  woody  branches 
which  are  removed :  our  great  heat,  and  dry  atmos- 
phere, render  close  pruning  less  necessary  here  than 
in  England,  whence  we  derive  most  of  our  instruction 
on  this  point.  A  good  general  rule  is,  never  to  shorten 
the  branches,  unless  to  improve  the  figure  of  the  tree ; 
and  then  to  take  them  off  at  the  separation,  very 
close,  so  that  the  wound  may  heal  well  &  soon :  the 
branches  should  shoot  as  much  as  possible  in  increas- 
ing distances,  as  they  proceed  from  the  common  cen- 
tre, inclining  a  little  upwards,  by  which  means  the 
sap  will  be  more  evenly  impelled,  and  better  distrib- 
uted :  the  ranges  should  not  approach  too  near  to  each 
other ;  for  the  admission  of  the  rays  of  the  sun  is  neces- 
.sary  to  the  production  and  perfect  maturity  of  fine  flav- 
oured fruit — in  cutting  off  a  branch,  it  should  be  done 
as  close  as  possible,  never  leaving  a  stump,  for  the 
bark  cannot  grow  over  it,  and  disease  in  the  w  ood  will 
inevitably  follow.  If  the  wound  produced  by  the  se- 
paration be  very  large,  cover  it  with  tar  or  thick  paint; 
if  small,  fresh  cow  dung  will  be  the  best  plaister :  I 
have  healed  very  large  wounds  from  the  gnawing 
of  calves,  horses  and  sheep;  by  a  liberal  applica- 


42  FRUKmG  OF 

lion  of  this  plaister,  secured  by  a  bandage  of  paper 
or  linen. 

When  trees  are  much  pruned,  they  are  apt  to  throw 
out  numerous  suckers  from  the  boughs  in  the  follow- 
ing summer;  these  should  be  rubljed  oif  when  they 
first  appear,  or  they  may  easily  be  broken  off  while 
young  and  brittle — cutting  is  apt  to  increase  their  numt. 
ber.  Trees  differ  much  in  their  form,  and  require  very 
different  treatment  in  pruning ;  it  may  not  be  necessa- 
ry in  our  warm  climate  to  trim  quite  so  close  as  in 
England,  but  great  care  should  be  observed  to  take 
off  every  limb  which  crosses  another,  or  is  likely  so  to 
do  at  a  future  time  :  those  who  can  conveniently  do 
it,  will  find  a  benefit  from  forming  the  heads  of  their 
trees  in  the  nursery,  the  year  before  they  remove  them 
— when  transplanted,  tliey  will  thrive  more  rapidly 
from  not  having  been  pruned  at  the  time  of  removal, 
which  in  some  measure  exhausts  and  weakens  the 
tree :  I  have  been  latterly  in  the  habit  of  giving  the 
principal  pruning  to  my  orchards,  after  they  have  been 
planted  out  aljout  five  or  six  years ;  their  growtii,  w  ith 
proper  cultivation,  is  then  so  vigorous,  as  to  permit  any 
natural  defects  in  their  forms  to  be  corrected  with  safe- 
ty, by  free  pruning,  and  forming  their  branches  :  tbe 
peculiarity  of  gi'cwth  which  characterizes  each  kind 
is  then  visible,  and  uniformity  of  shape  may  be  more 
easily  attained. 


ORCHARDS.  43 

Apple  trees  should  be  so  formed,  as  to  allow  a  man 
and  horse  to  pass  under  them  in  plougliing ;  this  el- 
evation of  the  branches,  while  it  protects  them  from 
cattle,  opens  tlie  ground  to  the  salutary  influence  of  the 
sun,  on  the  crops  of  grain  and  grass. 

No  error  is  more  universal,  than  an  anxiety  for  ear. 
ly  productiveness  in  an  orchard ;  it  is  generally  obtain- 
ed  at  the  expense  of  much  eventual  profit,  and  by  a 
great  diminution  of  the  size  and  vigour  of  the  trees ; 
believing  early  fecundity  to  be  injurious  to  the  vigour 
and  perfection  of  plants,  I  am  always  attentive  to  pluck 
from  the  trees  these  evidences  of  early  maturity,  in  the 
first  stages  of  their  existence. 

It  was  a  common  practice,  some  years  since,  to  apply 
Mr.  Forsyth's  celebrated  composition  to  large  wounds 
produced  by  pruning :  that  novelty,  like  many  others, 
had  its  day  among  us  ;  and  has  finally  lost  its  popular- 
ity, from  a  general  belief  of  its  inefficacy — Mr.  Forsyth 
at  a  later  period  announced,  as  anew  discovery,  wliat 
had  been  long  known  in  this  part  of  our  country: 
that  an  application  of  cow  dung  and  urine,  was  more 
efficacious  in  healing  the  wounds  of  trees  than  his 
plaister,  even  in  the  moist  climate  of  Ejigland :  In 
America,  our  winter  frosts  decompose  it,  and  our 
summer  heats  dry  it  up  so  completely,  as  to  render  it 
useless  for  the  purposes  intended. 


44  CATERPILLARS. 


CHAPTER  XII 


OF  THE  CATERPILLAR. 


T'his  is  one  of  the  worst  enemies  to  an  orchard, 
when  neglected. ;  bat  easily  destroyed  with  a  lit- 
tle attention.  In  the  spring,  Avhen  the  nests  are  small, 
and  the  insects  young  and  tender ;  they  never  venture 
abroad  in  the  early  part  of  the  day,  when  the  dew  is 
on  the  trees,  or  in  bad  weather ;  they  may  then  be  ef- 
fectually destroyed  by  crushing  them  in  the  nest:  tliis 
attention  continued  for  a  short  time  every  spring,  will 
destroy  those  in  existence,  and  will  prevent  their  in- 
crease in  future  years — if  left  till  grown  strong,  they 
wander  from  their  nests,  and  cannot  be  effectually 
overcome  without  great  trouble  and  expense. 


EXPERIMEJVTS.  45 


CHAPTEH  XIIL 


EXPEIUMEINTS  ON  ORCHARDS,  TO  ASCER- 
TAIN THE  BEST  MODE  OF  PLANTING  AND 
CULTIVATING. 


Experiment  no.  1. 

In  the  fall  of  1794^  I  commenced  the  plantation  of 
an  orchard,  Avhich  1  continued  for  tAvo  succeeding  Au- 
tumns— the  soil  loamy,  and  naturally  pretty  strong; 
the  aspect  favourable — the  distance  fifty  feet.  Having 
no  experience,  and  but  little  correct  information,  (for  at 
that  time  a  young  orchard  was  a  novelty  in  my  neigh- 
bourhood,) the  holes  were  dug  deep  and  narrow,  under 
an  erroneous  belief  of  this  being  necessary  to  support 
the  trees  :  The  ground  was  for  several  years  kept  in 
clover,  and  part  of  it  being  rather  stiif,  the  natural 
green  grass  prevailed  so  much,  as  to  injure  the  trees 
extremely.  Tiie  trees  grew  slowly — many  of  them 
have  been  taken  up,  after  remaining  in  a  feel)le,  stuut- 
6 


U  £XP£RIME.\TS 

eel  state,  eight,  nine,  and  ten  years ;  and  replaced  by 
others  planted  in  large  and  shallower  holes ;  the  latter 
plantations  grow  much  faster  than  the  former.  A  few 
yeius  ago,  I  began  to  dig  around  the  trees,  circles  of 
four  to  six  feet  in  diameter;  and  the  last  summer,  after 
mowing  the  first  crop,  I  had  five  furrows  ploughed  on 
each  side  the  rows,  which  appears  to  have  improved 
them;  the  whole  orchard,  of  about  340  trees  on  19 
acres,  now  looks  well,  and  as  I  shall  cultivate  the 
ground  in  corn  the  following  season,  1808, 1  have 
now  the  most  favourable  expectations  of  their  contin- 
uing to  thrive. 

This  orchard  is  now  (18l6j  in  high  order,  and  is 
improving  yearly,  under  the  quinquennial  rotation  of 
crops  which  I  have  adopted  on  my  farms — neverthe- 
less, there  is  a  decided  inferiority  in  a  few  acres  which 
were  the  site  of  an  antient  orchard — notwithstanding 
the  rows  of  my  young  orchard  occupied  the  middle 
space,  and  did  not  approach  the  roots  of  the  old 
trees,  which  have  many  years  been  cut  down,  and 
are  now  entirely  decayed. 


Experiment  no.  2. 

In  November  180S,  I  began  an  orchard  adjoining 
to  No.  1;  which,  in  the  two  following  autumns,  I  en- 


O.Y  ORCHARDS.  47 

larged  to  293  trees,  at  50  feet  apart,  on  17  acics — 
These  trees  were  lari^e  and  vigorous — I  had  them 
topped  A\  hen  they  were  planted  out ;  I  believe  they 
were  hurt  by  the  operation.  From  several  expcri- 
ments  made  with  large  trees,  I  would  prefer  the  lop- 
ping in  the  spring,  but  would  recommend  at  all  times 
thinning  the  branches,  in  preference  to  shortening 
them:  many  of  these  trees  were  injured,  by  cutting  the 
annual  shoots  for  the  purpose  of  grafting,  being  new 
and  rare  varieties ;  this  visibly  checked  the  growth, 
and  in  several  instances  proved  fatal  to  the  trees — the 
holes  were  dug  large,  and  the  ground  around  the  trees 
was  manured  highly  with  stable  dung,  during  the  fol- 
lowing winter.  The  field,  being  in  clover,  remained 
uncultivated  for  tAvo  years — the  drought  during  those 
two  years  killed  many  of  the  trees,  and  the  field  mice, 
which  found  a  comfortable  winter  shelter  under  the 
manure,  killed  many  more :  the  orchard  did  not  flour- 
ish, in  a  manner  which  the  goodness  of  the  ground, 
and  my  great  care  led  me  to  expect;  I  determined  to 
plough  it  thoroughly,  and  to  break  in  upon  my  course 
of  crops,  for  the  purpose  of  recovering  the  trees  by 
cultivation.  The  event  fully  answered  my  wishes ;  the 
trees  flourish  with  uncommon  vigour,  and  at  present 
exhibit  a  promising  appearance,  being  completely  es- 
tablished and  out  of  danger:  this  orchard  is  now,  1810, 
becoming  very  productive. 


48  EXPERIME.VTS 


EXPEUIME^■T    NO.  3. 


In  tlie  iall  of  1803,  I  planted  45  trees  in  a  lot  ad- 
joining to  No.  2,  distances  50  feet :  the  trees  were 
not  so  large  as  the  others,  but  the  ground  being  un- 
der constant  cultivation,  they  grew  rapidly  ;  only  one 
of  them  died  the  first  season — the  drought  of  the  follow- 
ing summer,  which  proved  so  injurious  to  their  neigh- 
bours in  the  clover  ground,  did  not  injure  them.  It 
was  my  observation  on  the  effect  produced  by  culti- 
vation on  the  growth  of  these  trees,  that  first  led  me 
to  change  the  mode  of  treating  my  young  orchards — 
this  orchard  (in  1816)  continues  to  exhibit  the  com- 
parative superiority,  which  early  and  constant  culti- 
vation gave  it  over  the  adjoining  ones;  it  is  now  un- 
commonly flourishing  aud  productive. 


Experiment  no.  4. 

In  Novemlier  1801, 1  planted  484  trees  on  10  acres 
of  light  sandy  loam,  whic'  had  been  sown  with  clover 
after  manuring  with  ashes ;  and  had  then  been  two 
years  without  ploughing.  The  holes  were  wide,  two 
spits  deep,  the  lowest  spit  thrown  away,  and  its  place 
supplied  by  compost  manure,  made  principally  of  sta- 
ble dung  and  river  mud,  with  a  portion  of  lime :  about 


O.'V  ORCHARDS.  49 

a  wagon  load  of  this  mixture  was  applied  to  six  trees ; 
in  some  rows  it  was  mixed'  in  tlie  holes  with  the 
earth  in  planting  ;  in  others  it  was  thrown  aronnd  the 
tree  on  the  surface,  after  planting :  the  ground  remain- 
ed in  clover,  unploughed,  and  undug  the  following 
year — the  trees  put  out  well  the  first  spring,  but  the 
drought  of  the  succeeding  summer  prevented  their 
growth ;  those  which  did  not  perish,  were  nearly  sta- 
tionary: I  replaced  130  the  next  fall,  since  which  I 
have  replanted  nearly  one  third  more^for  the  last 
two  years  I  have  cultivated  the  ground  witli  corn,  by 
which  the  surviving  trees  have  been  restored,  and  to- 
gether with  the  replanted  ones,  at  present  exhibit  an 
uniform  and  vigorous  appearance,  promising,  in  eve- 
ry respect,  to  be  a  fine  orchard. 

In  this  lot  was  planted  a  nursery  of  young  apple 
trees ;  the  orchard  trees  were  planted  among  them,  in- 
tended to  remain  there :  this  part  was  under  constant 
cultivation — it  contained  16  of  the  permanent  trees, 
which  were  manured  as  the  other  part  of  the  orchard. 
Not  one  of  these  16  died — all  of  them  have  grown 
far  beyond  the  others — which  effect  I  attribute  to  cul- 
tivation alone.  Tlie  above  experiment  was  recorded 
in  1807 — ^it  is  now,  in  1816,  connected  with  No.  5, 
and  exhibits  a  regular  and  beautiful  orchard  of  800 
trees  on  16  and  a  half  acres,  at  30  feet  apart:  the  soil 
is  light;  I  therefore  planted  the  trees  near,  as  they 


5  J  EXPERIMENTS 

would  not  in  such  a  soil  attain  the  size  that  they  would 
grow  to  on  stronger  land. 


Experiment  no.  5. 

In  November  1805,  I  planted  311  trees  adjoining 
to  no.  4,  at  30  feet  apart .  The  ground  had  previously 
been  in  corn — the  holes  were  prepared  in  the  same 
manner — many  of  the  trees  were  large,  had  been  trans- 
planted a  second  time  into  a  rich  strong  soil.  I  mixed 
no  stable  dung  with  the  compost,  which  was  made  of 
river  mud,  ashes,  and  some  lime ;  this  I  put  round 
the  trees  on  the  surface,  a  wagon  load  to  ten  trees — 
although  corn  is  generally  thought  an  exhausting  crop, 
I  continued  it  under  that  culture  for  three  successive 
years,  except  a  part,  which,  during  the  same  time,  has 
been  occupied  as  a  vine  and  garden  patch.  These 
trees  have  grown  with  a  vigour  which  I  never  saw 
equalled :  in  two  years  but  one  has  died,  and  that 
has  been  recently  destroyed  by  the  ground  mice :  the 
orchard  is  at  this  time  allowed  to  be  the  handsomest 
in  the  neighbourhood — the  constant  cultivation,  and 
the  quality  of  the  manure,  have  in  my  opinion,  united 
to  produce  the  flourishing  state  of  these  trees — I  cannot 
discover  any  difference  between  the  trees  transplanted 
once  and  tM  ice,  in  this  or  any  other  of  my  plantations, 
where  the  sizes  were  originally  the  same.   In  1815, 


OJV  ORCHARDS.  51 

this  orchard  is  becoming  productive — the  vigorous 
growth  of  the  trees  retarded  their  bearing,  until  this 
year. 

Experiment  no.  6. 

In  November  1805,  at  the  same  time  with  the  prece- 
ding experiment,  No.  5 ;  I  planted  252  trees  adjoining 
to  N  0.  3,  on  a  corn  fallow,  the  holes  prepared  in  the 
same  manner,  50  feet  apart.  The  trees  were  partly 
transplanted  twice  :  I  applied  stable  manure,  whicli 
had  been  hauled  out  the  preceding  Spring,  in  about 
the  proportion  of  one  load  to  eight  or  ten  trees  ;  the 
ground  had  been  highly  manured  with  ashes  on  the 
corn,  about  250  bushels  per  acre:  it  was  the  next 
Spring  sown  with  oats ;  they  grew  finely,  and  the  trees 
put  out  well,  and  for  some  time  flourished;  but  as  the 
season  was  uncommonly  dry,  the  oats  by  their  growth 
exhausted  the  moisture  from  the  earth,  which  had  not 
that  season  been  dug  around  the  trees ;  they  withered, 
and  by  the  time  the  oats  were  ripe,  40  of  them  had 
perished.  As  soon  as  the  oats  were  cut,  I  had  the 
ground  ploughed ;  tliis  stopped  the  further  destruction 
of  the  trees — those  which  had  not  perished  began  to 
recover,  and  in  the  following  A-utumn,  which  was  very 
moist,  shot  out  new  and  vigorous  shoots.  The  trees 
replanted,  and  the  survivors  of  the  original  plantation, 
were  dug  twice  last  season  (1807)  the  ground  having 


52  EXPERIMEJ^TS 

been  sown  with  wheat  in  1806,  aud  clover  in  I8O7: 
they  generally  look  well,  but  in  no  degree  comparable 
to  those  planted  at  the  same  time  in  No.  5 — the  differ- 
ence, I  ascribe  in  part  to  the  dung,  and  the  want  of 
cultivation  in  the  same  degree  with  No.  5,  and  some- 
what to  the  excessive  dressing  of  ashes  in  a  remarka- 
bly dry  season — it  is  now,  1816,  very  flourishing  and 
productive. 


Experiment  no.  7- 

In  the  latter  end  of  October  1806,  I  planted  part  of 
an  orchard  adjoining  to  No.  6,  of  210  trees  50  feet 
apart,  which  I  completed  in  December  following.  The 
ground  had  been  planted  in  corn,  and  was  preparing 
for  oats,  wheat  and  clover,  the  same  as  the  adjoining 
lot  mentioned  in  No.  6,  and  pretty  much  in  the  same 
order :  the  trees  were  manured  also  with  stable  dung, 
hauled  out  the  preceding  spring,  and  applied  in  the 
proportion  of  a  load  to  eight  or  ten  trees.  In  March 
I8O7,  the  ground  was  sown  with  oats ;  the  trees  were 
all  dug  in  May :  those  planted  in  December  all  grew 
well,  but  not  equal  to  tliose  growing  in  corn  ground, 
whilst  of  those  planted  in  October,  a  large  number 
perished ;  many  never  put  out,  which  I  ascribe  to  their 
being  taken  up  before  the  fall  growth  was  finished— 
this  was  particularly  observable  in  the  Hewes's  Crabs 


ON  ORCHARDS.  S3 

and  CampfieldSj  vvliicli  grow  later  in  Autumn  than 
most  other  apple  trees.  Some  kinds  viz.  the  Holland 
pippin  and  American  nonpareils,  did  not  sufl'er  at 
all — the  Jersey  greenings,  were  among  those  whicli 
suffered  most.  The  comparative  inferiority  of  stable 
dung  as  a  manure  for  apple  trees,  was  very  visible  in 
this  plantation. 

In  1816,  this  orchard  has  grown  very  finely :  the 
trees  are  large,  and  have  borne  abundantly  for  the  first 
time ;  whicli  has  arisen  from  the  great  vigour  of  their 
growth,  retarding  the  fruitfulness  of  the  trees,  until 
they  had  attained  to  a  considerable  size. 


Experiment  no.  8. 

In  the  end  of  October  1806,  the  same  day  with 
the  preceding  experiment,  1  planted  at  about  fifty  feet 
apart,  180  apple  trees,  on  a  lot  ploughed  tlie  preceding 
spring,  but  not  sowed,  adjoining  to  Nos.  2  and  3.  The 
holes  were  dug,  and  the  ground  manured  after  plant- 
ing with  stable  dung,  in  the  same  manner  as  No.  7 — 
the  soil  much  lighter :  in  the  Spring  of  1807,  the  field 
was  manured  with  aslies  and  planted  in  corn — forty 
of  the  trees  had  been  brought  from  a  distant  nursery, 
of  which  the  soil  was  so  stiff,  that  many  of  the  roots 
were  much  injured,  and  all  of  them  shortened  by  dig- 


54  JiXPERIMEJVTS 

ging,  or  ratlier  grubbing  them,  to  such  a  degi-ee,  that  I 
had  much  doubt  of  their  succeeding  in  the  light  soil 
in  wliich  I  planted  them.  Notwithstanding  these  ob- 
stacles to  their  success  both  from  situation  and  season, 
the  trees  have  generally  grown  well,  except  those 
which  have  been  destroyed  by  the  mice:  the  cultiva- 
tion with  corn  is  the  circumstance  to  which  I  attribute 
their  success — the  difference  between  dung  and  the 
compost  of  mud  &c.  is  also  very  discoverable  in  this 
experiment. 


Experiment  no.  9. 

In  November  1807,  T  planted  483  trees  at  35  feet 
apart,  on  a  light  sandy  soil — the  holes  dug  as  usual, 
2  spits  deep,  four  feet  wide,  the  lower  spit  thrown  a- 
way.  To  all  the  trees  when  planted,  mud  was  ap- 
plied in  gi-eat  quantity,  either  in  its  simple  state,  or 
mixed  with  dung,  ashes,  or  lime  in  compost :  In  the 
course  of  the  following  winter,  and  at  other  times 
since,  several  loads  of  mud  have  been  hauled  to  each 
tree — the  effect  has  been  in  proportion  to  the  quanti- 
ty used,  and  the  orchard  now,  in  1816,  exhibits  the 
most  satisfactory  evidence  of  the  efficacy  of  mud  on 
sandy  land.  The  Winesaps  and  English  Stires  in 
this  orchard,  can  hardly  be  suipassed  for  vigour  of 
growth,  or  beauty  of  form — the  former  abeady  bear 
most  abundantly,  although  but  nine  years  old. 


O.V  ORCHARDS.  55 


Experiment  no-  10. 

On  the  ist,  of  December,  1808,  I  planted  4/5  trees 
at  30  feet  apart,  on  10  acres  of  light  sandy  loam;  in 
some  parts,  the  land  was  hilly,  and  the  sand  actually 
blowing ;  I  covered  the  soil  with  three  hundred  loads 
of  mud  per  acre — the  trees  were  planted  in  large  holes, 
filled  up  with  surface  earth,  and  covered  with  mud — I 
have  never  had  a  more  thrifty,  handsome,  or  success- 
ful plantation.  On  the  summit  of  the  hill,  there  were 
five  rows  of  Winesaps,  containing  93  trees ;  not  one  of 
wliich  has  ever  died  in  eight  years — they  have  borne 
well  for  the  two  last  years.  On  this  ground  I  have 
put  ashes  and  stable  manure,  and  have  raised  pretty 
good  crops  of  wheat  and  clover :  the  situation  is  fine  for 
an  orchard,  exposed  to  the  South  and  East;  and  from 
the  present  appearance,  it  promises  to  equal  my  plan- 
tations on  much  stronger  soils — it  is  probable  however, 
that  when  the  roots  strike  into  the  lower  strata  of  earth, 
the  difference  of  vigour  and  size  will  be  perceptible, 
in  favour  of  the  orchards  growing  on  richer  and  deepev 
soils. 


•  EXPEKIMENT  NO.  11. 

November  1st,  1810. 1  planted  303  trees  on  11  acres 


56  EXPERIMEA'TS 

of  ground,  at  30  feet  apart ;  tlie  site  of  an  old  orchard 
of  ISO  trees  of  indifferent  summer  fruity  planted  at  60 
feet  distance.  I  wished  to  make  an  experiment,  to  try 
the  iitness  of  the  scite  of  an  old  orchard  for  a  new 
plantation  of  apple-trees.  In  some  instances,  the  young 
ti;ees  came  near  the  stumps  of  the  old  trees — I  dug 
out  the  old  earth  and  filled  the  holes,  which  were  deep 
and  wide,  with  surface  earth  and  mud — I  liave  since 
hauled  mud  round  the  trees,  and  over  the  whole  sur- 
face, probably  two  hundred  loads  per  acre;  the  orchard 
thrives  well,  but  not  equal  to  the  adjoining  lots,  parts 
of  which  were  planted  the  same  season.  From  the 
result  of  part  of  my  experiment  number  one,  and  from 
this  confirmation  of  that  result,  I  am  satisfied  with  the 
soundness  of  the  prevailing  opinion,  against  the  sites 
of  old  orchards  for  new  plantations.  Some  parts  of 
this  orchard  have  a  soil  of  considerable  richness :  the 
greater  part  is  planted  with  Hewes's  crab,  unquestion- 
ably the  hardiest,  and  one  of  the  most  vigorous  of  our 
native  apples — nevertheless,  the  contrast  with  or- 
chards on  both  sides  of  it,  is  so  striking,  as  to  demon- 
strate the  comparative  unfitness  of  the  soil  for  the  pur- 
poses of  a  new  plantation. 

Tills  remark  however  ought  not  to  be  applied  to 
the  spots  where  young  trees,  or  those  even  of  middling 
age,  have  grown — in  filling  up  vacancies  in  growing 
■orchards,  the  deterioration  of  soil  produced  by  the 


0.^  ORCHARDS?.  5.7 

growtli  of  a  tree  for  fifteen  or  twenty  years^  cannot  be 
sufficient  to  injure  one  replanted  in  the  same  spot — on 
the  contrary,  the  digging  deep,  and  manuring  tlie  earth 
for  the  first  tree,  often  renders  the  spot  more  eligible 
for  a  second;  or  third. 

The  preceding  experiments  were  undertaken  Avitii 
a  view  to  ascertain  the  best  mode  of  planting  and  cul- 
tivating orchards.  If  my  judgment  does  not  deceive 
me,  I  think  they  will  be  found  satisfactorily  to  prove 
the  utility  of  cultivation  to  the  promotion  of  the  growth 
of  an  orchard ;  that  by  the  aid  of  good  cultivation,  and 
the  application  of  proper  manures,  orchards  will 
flourish  in  any  soil  sufficiently  dry ;  and  that  what  is 
usually  denominated  the  quinquennial  rotation  of 
crops,  and  is  now  practised  almost  universally  by  good 
farmers  in  the  middle  states  aifords  a  degree  of  cul- 
tivation, sufficient  to  ensure  the  due  degree  of  vigour 
and  productiveness  to  apple  trees.. 


58  MAjYAGEMENT 


CHAPTER  XIV, 


ON  THE  PROPERTIES  AND  MANAGEMENT 
OF  CIDER. 


This  is  unquestionably,  the  most  difficult  branch 
of  the  business  of  an  Orchardist;  and  that  on  which 
the  success  of  his  plans  must  cliicfly  depend.  It  in- 
volves some  principles  of  chymical  science,  not  easily 
comprehended  or  explained  by  men  of  common  educa- 
tion, yet  necessary  to  be  known  to  every  cultivator  of 
orchards,  who  aims  at  any  degree  of  perfection,  in  the 
selection  of  his  fruits,  or  the  management  of  his  liquor. 
In  the  explanation  which  I  shall  attempt  of  these  rules 
of  the  art  of  cider  making,  with  their  principles  and 
details,  I  shall  avail  myself  of  the  opinions,  and  some- 
times of  the  language,  of  men  of  high  reputation  and 
great  skill,  in  preference  to  any  exposition  of  what 
might  be  offered  as  the  result  of  my  own  practice  and 
experience.  Those  respectable  writers,  have  been  my 
instructors  in  what  may  be  properly  denominated  the 


OF  CIDER.  S9 

mysteries  of  the  art;  T  can  therefore  confidently  re- 
commend to  others  their  rules  of  practice,  as  tested 
and  confirmed  by  my  own  experience. 

The  properties  of  a  cider  and  table  apple  are  very 
different,  although  sometimes  combined  in  the  same 
apple :  toughness,  dryness,  a  fibrous  flesh,  and  astrin- 
gency,  are  all  good  properties  in  a  cider  apple — yellow 
flesh  indicates  richness  and  strength — the  heavier  the 
must,  the  stronger  the  cider — in  the  Vandervere  ap- 
ple, the  must  is  eleven  penny  weight  in  the  pint  heavier 
than  rain  water — in  the  Coopers  russeting,  the  hea- 
viest must  we  know  of,  it  is  twenty  four  penny  weight 
in  the  pint  heavier.  All  cider  apples  should  ripen  as 
late  as  the  first  of  November,  and  not  later,  to  prevent 
the  expense  of  housing — if  it  be  necessary  to  house 
them,  it  will  be  of  gi-eat  importance  that  they'possess 
the  property  of  keeping  without  rotting.  The  merit 
of  cider,  depends  much  on  the  proper  separation  of 
the  fruits — those  whose  rinds  and  pulp  are  tinged  with 
green,  are  inferior  to  those  tinged  with  yellow,  and 
should  not  be  mixed  together. 

Apples  which  fall  fully  ripe,  make  better  cider 
than  those  which  are  shaken — they  should  all  be  kept 
till  perfectly  mellow :  the  strength  and  flavour  of  cider 
are  increased,  by  keeping  the  fruit  under  cover  before 
it  is  ground-,  but  unless  exposed  to  a  currenL  of  air, 


O)  MANAi^EMENT 

and  spread  thin,  it  will  contract  an  unpleasant  smell 
which  will  affect  the  taste  of  the  cider — much  water 
is  absorbed  in  wet  weather — as  the  fruit  becomes 
mellow,  the  juice  will  be  higher  flavoured,  but  will 
lessen  in  quantity.  The  flavour  is  supposed  to  in- 
crease, as  long  as  the  fruit  continues  to  acquire  a  deep- 
er shade  of  yellow,  without  decaying — all  decayed 
fruit' should  be  carefully  picked  out  before  grinding: 
apples  not  ripe  at  the  same  time,  should  never  be  mix 
ed :  but  tlu'ee  kinds,  one  of  which  possesses  flavour, 
another  richness,  and  a  third  astringency,  may  possi- 
bly be  found  to  improve  each  other:  the  finest  liquor 
I  ever  have  seen,  was  made  from  the  crab,  with  a 
a  small  portion  of  the  Harrison  apple  of  Newark,  and 
the  Winesap  of  West- Jersey.  The  practice  of  mixing 
different  varieties  may  often  be  found  eligible,  for  it 
will  be  more  easy  to  find  the  requisite  quantity  of 
richness  and  flavour  in  two  kinds  of  fruit,  than  in  one; 
it  is  a  fact  generally  understood,  that  ciders  from  mix- 
ed fruits,  are  found  to  succeed  with  greater  certainty, 
than  those  made  from  one  kind — although  this  prac- 
tice would  deprive  the  dealer  of  certainty  in  the  qual- 
ity of  his  liquor,  and  ought  not  therefore  to  be  recom- 
mended for  general  adoption,  yet  it  is  worthy  the  at- 
tention, of  an  admirer  of  fine  liquor,  when  providing 
for  his  own  consumption. 

The  fruit,  in  grinding,  should  be  reduced  as  nearly 


OF  dlDER.  61 

as  possible  to  an  uniform  mass — the  advantage  which 
cider  receives  from  the  perfect  grinding  of  the  rind 
and  seed  are  well  known,  but  not  so  well  understood. 
By  the  mechanical  operation  of  the  nuts,  the  various 
fluids  which  occupy  the  vessels  of  the  fruit,  are  min- 
gled with  the  juices  of  the  rind  and  seeds,  and  with 
the  macerated  substance  of  the  cells  themselves. 

If  the  juice  of  an  apple  be  extracted  w  ithout  bruis- 
ing the  fruit,  it  will  be  found  thin  and  defective  in  ricli- 
ness,  compared  to  the  juice  of  the  same  apple,  extract- 
ed after  it  has  been  some  time  exposed  in  a  bruised 
state,  to  the  influence  of  the  air  and  liglit ;  it  then  be- 
comes deeply  tinged,  less  fluid,  and  very  rich:  in  the 
former  state,  it  apparently  contained  but  little  sugar; 
in  the  latter,  a  great  quantity ;  much  of  which  has 
probably  been  generated  since  the  fruit  became  brui- 
sed ;  though  it  may  be  difficult  to  explain  satisfac- 
torily, the  means  by  w  liich  tliis  effect  was  produced. 
The  component  parts  of  sugar  are  known  to  Ije  vital 
air,  inflammable  air,  and  charcoal;  the  two  latter  sub- 
stances are  evidently  component  parts  of  the  apple  ; 
and  it  is  probable,  that  during  the  process  of  grinding, 
they  may  absorb  and  combine  with  a  portion  of  the 
vital  air  of  the  atmospliere:  In  the  operation  of 
grinding  slowly,  the  liquor  acquires  good  qualities 
that  it  did  not  before  possess. 


62  mjj^ag':emm^'t 

In  making  cider  from  almost  every  fine  apple,  the 
liquor  becomes  more  saccharine  and  improved,  by  the 
pomace  remaining  twenty  four  hours  in  the  vat,  pre- 
vious to  being  pressed  ;  to  this  the  must  of  the 
Hewes's  crab  is  an  exception  ;  it  always  losing  part 
of  its  delicacy  and  disposition  to  become  fine,  if  not 
immediately  separated  from  the  pulp. 

It  is  a  generally  received  opinion,  that  the  middle 
running  of  a  pressing  makes  the  finest  liquor;  the  first 
third  will  be  found  to  contain  most  saccharine  particles 
and  less  purity,  requiring  more  fermentation ;  in  the 
last  running,  there  will  be  greater  purity,  but  the  sac- 
charine part  will  be  considerably  diminished ;  the  mid- 
dle running  will  be  found  to  combine  strength  and 
purity  in  the  highest  degree. 

The  fermentation  of  liquors  has  been  divided  into 
three  stages ;  the  vinous,  the  acetous,  and  the  putre- 
factive :  the  first  takes  place  only  in  bodies  containing 
a  considerable  portion  of  sugar,  and  is  always  atten- 
ded w  ith  the  decomposition  of  that  substance :  the 
liquor  gradually  loses  its  sweetness,  and  acquires  an 
intoxicating  quality ;  and  by  distillation  yields  a  grea- 
ter, or  less  quantity  of  ardent  spirit,  according  to  the 
quantity  of  sugar  and  the  skill  of  the  distiller.  When 
this  fermentation  proceeds  too  rapidly,  it  is  sometimes 
confounded  with  the  acetous ;  but  the  product  of  that 


OF  CIDER.  63 

is  entirely  different — when  ever  the  fermentation, 
though  purely  vinous,  becomes  violent,  it  tends  to  in- 
jure tlie  strength  of  the  cider,  by  carrying  off  a  part  of 
the  ardent  spirit  with  the  disengaged  air — the  acetous 
fermentation  follows  the  vinous ;  sometimes,  when  the 
liquor  is  in  small  quantity,  and  exposes  a  large  sur- 
face to  the  air,  it  will  precede  it — in  this,  the  vital  air 
is  absorbed  from  the  atmosphere,  and  the  vegeta])le 
acid,  ardent  spirit,  and  sugar,  if  any  remain,  are  alike 
converted  into  vinegar. 

In  the  putrefactive  process  which  succeeds  the  acet- 
ous, the  vinegar  loses  its  acidity,  becomes  foul  and 
viscid,  and  emits  air  of  an  offensive  smell ;  an  earthy 
sediment  subsides,  and  the  remaining  liquid  is  little 
but  water. 

As  sugar  is  the  only  component  part  of  the  apple 
which  produces  ardent  spirit,  it  might  thence  be  in- 
ferred, that  the  strongest  cider  would  be  afforded  by 
the  sweetest  fruits :  the  juice  of  these  sometimes,  when 
the  flesh  is  not  highly  tinged  with  yellow,  is  deficient, 
in  what  is  termed  ^^body  "  in  liquors;  and  is  frequent- 
ly apt  to  pass  from  the  saccharine  to  the  acetous  state. 
In  the  opinion  of  some  skilful  managers,  much  of  the 
strength  of  cider  is  derived  from  the  skin  and  seeds, 
hence  arises  their  attention  to  grind  them  thoroughly. 
The  strongest  ciders  are  made  from  fruits  which  pos- 
sess some  degree  of  astringency. 


64  MANAGEMENT 

Tlie  time  uliich  will  elapse  before  tlie  vinous  fer- 
mentation commences,  is  very  uncertain — in  warm 
weather,  and  in  cider  made  from  weak  or  immature 
fruit,  it  commences  in  a  fcAV  hours — but  if  the  fruit  is 
ripe,  and  the  weather  cold,  it  will  be  delayed  for  a 
week,  and  sometimes  for  a  month :  the  fermentation 
of  the  exquisite  crab  cider,  blended  with  the  Harrison 
and  Winesap,  of  which  1  have  in  another  place  made 
mention,  was  never  farther  apparent,  than  in  the  swel- 
ling of  the  liquor  out  of  the  bung-hole,  without  any 
sensible  effervescence — and  even  that  did  not  take 
place  till  near  the  Spring,  although  the  cider  was  in  a 
tight  cellar,  secured  by  glazed  windows .  In  general, 
the  fermentation  is  delayed  in  proportion  to  the  clear- 
ness and  strength  of  the  cider. 

In  the  commencement  of  fermentaton,  the  dimen- 
sions of  the  liquor  are  enlarged,  intestine  motion  is  ob- 
servable in  the  cask,  and  bubbles  of  fixed  air  rise  and 
break  on  the  surface :  if  the  casks  are  placed  in  the  open 
air,  or  in  cool  well  ventilated  cellars,  the  fermentation 
will  proceed  moderately,  and  will  gradually  subside, 
as  the  proper  degree  of  it  has  been  attained,  accord- 
ing to  the  purity  and  strength  of  the  liquor.  Two 
modes  of  conducting  the  fermentation  are  practised ; 
the  first  is  with  large  vessels  open  at  the  top,  to  per- 
mit the  feculent  particles  of  the  pomace  to  be  visible 
as  they  rise  to  the  surface,  and  form  a  skum — ^when 


OF  CIDER.  65 

tlie  liquor  has  suflRciently  fermentedj  this  skum  begins 
to  crack  ;  the  fissures  are  at  first  small,  but  soon  en- 
large, and  open  to  view  the  fermenting  liquor  oozing 
through  them—  the  critical  moment  is  to  be  seized  as 
this  skum  begins  to  crack,  and  before  it  begins  to 
subside,  which  will,  if  permitted,  destroy  the  purity  of 
the  liquor.  At  the  time  when  the  openings  are  first 
perceived,  the  cider  may  be  drawn  off  in  a  pure  state, 
free  from  any  mixture  with  the  skum  above,  or  the 
heavier  particles  which  sink  to  the  bottom :  it  will  be 
obvious,  that  this  process  can  be  conducted  only  on 
a  small  scale  ;  is  attended  with  expense,  and  requires  a 
close  and  minute  attention,  which  few  can  conveniently 
devote  to  it — it  is  therefore  not  much  used,  but  in  the 
manufacture  of  the  finer  liquors,  by  very  nice  mana- 
gers, on  a  very  limited  scale.  The  othei*  mode  is  that, 
which  is  universally  practised. 

The  cider  is  placed  in  casks  with  the  bungs  out — 
feither  in  cellars  or  in  the  open  air.  As  the  fermen- 
tation proceeds,  the  pomace  issues  from  the  bung- 
hole — once  or  twice  a  day,  the  casks  are  filled  from 
an  ullage  of  the  same  liquor,  which  should  be  kept 
bunged  to  prevent  an  excess  of  fermentation :  in  one, 
two,  or  three  weeks ;  according  to  the  purity  and 
strength  of  the  cider,  and  the  coolness  of  tlie  season 
and  situation,  the  process  of  fermentation  will  be  com- 
pleted, sufficiently  to  permit  the  casks  to  be  closed; 


66  MANAGEMENT 

Avliicli  must  lie  done  gradually,  by  iirst  putting  in  the 
bung  loosely;  then,  as  tlie  fermentation  subsides,  dri- 
ving it  in  tight,  leaving  loose  the  vent  spill,  which,  in 
a  day  or  two  may  be  also  driven  in  tight ;  the  liquor 
must  then  settle  for  a  fortnight,  previous  to  its  being 
racked  off  in  clear  weather.  In  the  second  mode  of 
managing  the  process  of  fermentation,  less  judgment 
is  requisite  to  conduct  it  safely — the  time  of  closing 
the  bung  and  checking  the  fermentation,  can  be  pretty 
well  ascertained  by  the  state  of  the  froth,  or  cream, 
discharged  from  the  bung-hole ;  when  that  is  perfectly 
pure,  there  can  be  little  danger  in  stopping  the  cask— 
the  less  fermentation  takes  place,  the  sweeter  will  be 
the  liquor ;  a  little  experience  will  soon  give  the  re- 
quisite skill  to  any  attentive  manager  in  this  opera- 
tion. 

If  a  cask  be  placed  in  a  situation  where  there  is  little 
change  of  temperature,  the  fermentation  will  generally 
proceed,  until  the  whole  of  the  saccharine  part  is  de- 
composed,  and  the  liquor  becomes  rough  and  unpal- 
atable— ^but  as  ciders  which  contain  a  large  portion  of 
sweetness  are  most  valuable,  much  attention  is  em- 
ployed to  prevent  an  excess  of  fermentation  :  tliis  is 
usually  done  by  placing  the  casks  in  the  open  air, 
which  is  the  most  effectual  method ;  or  in  sheds  through 
which  there  is  a  free  current  of  air ;  and  by  drawing 
off  the  liquor  from  one  cask  to  another. 


OF  CIDER.  «r 

By  these  means  the  liquor  is  kept  cool,  and  its  de- 
composition, in  consequence,  retarded — hut  the  effect 
of  racking  off,  unless  the  liquor  he  hiight,  does  not 
seem  so  well  ascertained.  It  is  generally  done  with  a 
view  to  cool  it;  but  heat  is  rarely  or  never  disengaged 
in  the  fermentation  of  cider — and  the  air  through 
which  it  passes  when  the  operation  is  performed,  is 
usually  warmer  than  the  body  it  is  supposed  to  cool : 
some  degree  of  cold  will,  no  doubt,  be  produced  by 
evaporation,  but  never  sufficient  to  produce  the  total 
cessation  of  fermentation,  which  takes  place  after  the 
liquor  has  been  drawn  off  from  one  cask  to  another.  It 
no  doubt  gives  out  sometliing,  and  may  receive  some- 
thing from  the  atmospherick  air,  with  which  it  can 
never  have  been  properly  in  contact,  having  always 
been  covered  with  a  stratum  of  fixed  air — this  may  at 
any  time  be  proved,  by  holding  a  lighted  candle  close 
to  its  surface,  where  it  will  be  immediately  extin- 
guished. 

The  process  of  fermentation,  if  the  weather  be  cool 
and  settled,  will  generally  be  completed  in  a  few 
days ;  and  the  liquor  will  then  separate  from  its  impu- 
rities. Whatever  is  specifically  lighter,  will  rise  to 
its  surface ;  whilst  the  heavier  lees  will  sink  to  the 
bottom,  leaving  the  intermediate  liquor  clear  and 
bright :  this  must  instantly  be  drawn  off,  and  not  bo 
suffered  on  any   account  to  mingle  with  its  lees ;  for 


6$  MAJ^AGEMENl' 

these  possess  much  the  same  properties  as  yeast,  and 
would  inevitably  bring  on  a  second  fermentation  :  the 
best  criterion  by  which  to  judge  of  the  proper  time  to 
rack  off,  will  be  the  brightness  of  the  liquor — this  is 
always  attended  with  external  marks,  by  which  the 
cider-maker  can  judge — the  discharge  of  fixed  air, 
which  always  attends  the  progress  of  fermentation, 
has  entirely  ceased ;  and  a  thick  crust,  formed  of  frag- 
ments of  the  reduced  pulp,  raised  by  the  buoyant  air 
it  contains,  has  collected  on  the  surface.  The  clear 
liquor  being  drawn  off  into  another  cask,  the  lees  may 
be  put  into  small  bags  (such  as  are  used  for  jellies ) 
to  filtrate,  and  will  become  bright — it  may  then  be 
returned  to  the  cask,  in  which  it  will  have  the  effect  of 
preventing  a  second  fermentation — it  seems  to  under- 
go a  considerable  change  in  the  progress  of  filtration: 
its  colour  becomes  deep,  its  taste  harsh  and  flat — and 
it  has  a  strong  tendency  to  become  acetous — should  it 
become  acetous,  it  must  not  on  any  account  be  put 
into  the  cask.  If  the  cider,  after  being  racked  off,  re- 
main bright  and  quiet,  nothing  more  need  be  done  to 
it  till  the  succeeding  Spring ;  but  if  a  scum  collect  on 
the  surface,  it  must  be  again  racked ;  as  this,  if  suffer- 
ed to  sink,  would  be  injurious :  if  a  disposition  to  fer- 
ment  continue,  it  will  be  necessary  to  rack  off  again, 
whenever  a  hissing  noise  is  heard.  The  strength  of 
cider  is  much  reduced  by  frequent  racking ,  in  part, 
because  a  larger  portion  of  sugar  remains  unchanged, 


OF  CIDER.  69 

which  adds  to  the  sweetness  at  the  expense  of  the  otlier 
qualities ;  and  probahly  because  a  portion  of  ardent 
spirit  escapes,  whilst  the  liquor  presents  so  large  a 
surface  to  the  air.  The  juice  of  those  fruits  which  pro- 
duce very  strong  cider,  often  remains  muddy  through 
the  whole  winter,  and  attention  must  be  paid  to  pre- 
vent an  excess  of  fermentation — tlie  casks  into  which 
liquor  is  put,  whenever  racked  off,  should  be  made 
perfectly  clean  by  scalding,  with  about  one  pailful  of 
boiling  water,  and  about  one  pint  of  fresh  unslacked 
lime,  in  each  barrel,  or  in  that  proportion  for  a  large 
cask,  taking  care  to  keep  the  bung  in  while  the  lime 
is  slacking,  which  will  effectually  destroy  any  acidity 
or  must  in  the  cask :  To  prevent  danger  from  bursting, 
air  may  be  occasionally  given  by  the  vent — the  cask 
must  be  rinced  out  carefully,  after  the  lime  and  hot 
water  have  been  in  one  hour.  The  excess  or  the  re- 
newal of  fermentation,  is  very  much  prevented  by  the 
operation  of  stumming  with  brimstone,  into  which, 
while  in  a  melted  state,  strips  of  rag  about  six  inches 
long  are  dipped,  then  fixed  to  a  hook  on  a  long  bung, 
and  burnt  in  the  cask  Avith  a  few  gallons  of  cider  tight- 
ly bunged  up ;  the  cask  is  then  shaken  well,  to  incor- 
porate the  fumes  with  the  liquor,  before  it  be  opened 
to  receive  the  cider  which  is  racking  off. 

About  the  end  of  February,  or  beginning  of  March, 

in  fair  weather,  the  cider  should  be  again  racked  off, 
9 


ru  MANAGEMENT 

If  not  spontaneously  fine — it  must  be  cleared  by  the 
aid  of  Isinglass,  about  one  ounce  to  half  an  ounce  per 
barrel,  according  to  the  clearness  and  strength  of  the 
cider:  all  artificial  fining  somewhat  diminishes  the 
strength  and  richness  of  cider,  as  1  have  fully  proved 
by  various  experiments — still  the  cider  must  be  per- 
fectly fine  previous  to  bottling,  otherwise  it  will  break 
the  bottles,  and,  without  great  care  in  decanting  will 
be  unfit  to  drink :  indeed  I  do  not  recollect  to  have 
ever  seen  any  very  delicate  bottled  cider,  that  had  not 
been  perfectly  fine  previous  to  bottling,  either  spon- 
taneously or  artificially,  except  in* the  case  of  Crab 
cider,  which  from  the  singular  organization  of  the  ap- 
ple, and  from  the  natural  tenuity  and  clearness  of  the 
liquor,  never  can  have  any  considerable  portion  of 
feculence  to  be  discharged  by  fermentation,  or  separa- 
ted by  fining. 

Cider  made  from  good  fruit,  and  properly  manufac- 
tured may,  if  put  up  in  casks  after  careful  racking,  be 
kept  over  the  summer  in  deep  dark  cellars  or  vaults. 
In  the  practice  of  England,  it  is  almost  universally 
kept  over  the  first  season ;  in  America  but  seldom ; 
and  that  only  in  ciders  of  great  purity  and  strong  bo- 
dy, in  vaults  or  lower  cellars ;  such  as  are  frequently 
constructed  in  large  cities^  but  never^  that  I  have  seen, 
out  of  them. 


OF  CIDER.  ri 

The  bottling  of  cider  is  usually  done  in  the  mouth 
of  March  and  April,  before  the  blossom  fermentation 
takes  place;  or,  in  ciders  spontaneously  clear,  it  may 
be  delayed  till  after  this  period  of  fermentation,  and  be 
performed  late  in  May  ;  but  never  during  the  season 
of  blossoming — ^for  the  finest  ciders  are  then  some, 
what  affected  in  clearness,  and  all  will  have  a  tenden- 
cy morejir  less,  to  break  the  bottles. 

Great  care  should  be  observed  in  making  the  bot- 
tles perfectly  clean — free  from  oil,  from  tartar  precipi- 
tated by  wine,  or  any  kind  of  matter  incrusted  on  the 
sides,  which  frequently  resists  washing  with  Ava- 
ter,  and  will  remain  until  decomposed  by  the  acidi- 
ty of  the  cider — the  bottles  should  be  carefully  clear- 
ed of  remnants  of  cork,  which  always  injure  the  taste 
of  the  cider. 

Cider  should  remain  twenty  four  hours  in  the  bot- 
tle before  it  is  corked  ;  it  requires  some  time  to  take 
the  bottle  when  thus  treated,  but  finally  is  a  better  li- 
quor, and  less  dangerous  to  the  bottles ;  about  an  inch 
of  vacant  space  should  be  left  in  the  neck  of  the  bottle 
below  the  cork,  when  placed  on  its  bottom,  which 
should  be  always  done  during  the  first  season — the 
bottles  may  then  be  placed  on  their  sides  with  safety. 
Wiring  with  brass  or  copper  wire,  is  a  correct  prac- 
tice, when  cider  is  to  be  kept  a  length  of  time ;  in 


TZ  MANAGEMENT 

liquors  intended  to  be  preserved  for  some  years,  and 
in  those  of  great  vinous  flavour,  and  delicacy  of 
taste:  with  this  management,  I  have  cider  of  1810,  the 
mixture  of  Crab  aud  Harrison  and  Winesap,  be- 
fore spoken  of,  which  annually  improves  like  the  finest 


Bottled  cider  should  be  kept  in  the  coolest  cellar 
in  the  house :  if  the  light  can  be  excluded  by  shutters, 
it  will  be  a  great  additional  protection  against  the 
heat  of  our  summers — the  bottles  should  never  touch, 
for  the  concussion  which  usually  attends  severe  strokes 
of  thunder  in  our  climate,  frequently  will  crack  them 
when  in  contact  with  each  other.  The  best  situation 
for  them,  is  on  a  brick  or  earthen  cellar  floor,  with 
clean  dry  sand  up  to  their  necks ;  to  exclude  the  air 
and  prevent  their  jarring.  No  pains  should  be  spared 
to  procure  good  corks,  but  they  should  not  be  im- 
mersed in  hot  water,  as  is  frequently  done — this  pro- 
duces a  temporary  pliability  and  softness  in  the  cork, 
which  lessens  the  labour  of  corking ;  but  it  invariably 
is  followed  by  a  contraction  and  shrinking  of  the  cork, 
which  proves  injurious  eventually  to  the  cider.  With 
every  possible  attention  to  the  management  of  cider, 
it  will  require  the  strongest  bottles  to  withstand  its 
disposition  to  fly  in  our  warm  climate — with  strong 
bottles,  and  careful  attention  to  the  foregoing  rules, 
the  breakage  will  seldom  exceed  three  per  cent  the 
first  summer;  after  which  there  is  but  little  risk. 


OF  CIDER.  73 

When  cider  has  become  haisli  by  excess  of  fer- 
mentation, the  addition  of  a  small  quantity  of  bruised 
wheat,  toasted  bread,  or  otlier  farinacious  substances, 
will  much  diminish  its  disposition  to  grow  sour. 

It  has  been  discovered  by  medical  gentlemen  of  em- 
inence in  England,  and  is  stated  by  Mr.  Knight  with 
many  otlier  interesting  facts  and  opinions,  for  w  hicli 
I  acknowledge  myself  indebted  to  him,  that  strong 
astringent  ciders  have  been  found  to  produce  nearly 
the  same  effect  in  cases  of  putrid  fever,  as  Port  wine : 
the  tanning  principle  which  abounds  in  both  liquors, 
and  is  said  not  to  be  found  in  the  Peruvian  bark,  is 
probably  the  agent;  and  this  in  cider,  might  by  a  pro- 
per choice  of  fruits,  be  increased  to  almost  any  extent. 
A  friend  of  mine,  a  son  of  an  eminent  physician  in 
tliis  State,  informed  me,  that  his  father  was  accustomed 
to  the  use  of  fine  bottled  cider  in  this  way  among  his 
patients ;  and  I  perfectly  recollect,  to  have  produced 
an  entire  cure  of  the  fever  and  ague,  in  a  delicate 
young  lady  of  thirteen  or  fourteen  years  old,  who  felt 
confidence  in  the  remedy  from  the  recommendation  of 
a  respectable  friend,  and  applied  to  me  for  a  bottle  of 
crab  cider,  which  she  diank  on  the  approach  of  the 
paroxysm  about  five  o'clock  in  the  afternoon,  and 
immediately  fell  into  a  sleep,  from  which  she  awoke 
next  morning  perfectly  cured. 


COjYCE^TBJUOJV 


CHAPTER  XV. 


OF   TUE    CONCENTRATION    OF   ClDEll   BY 
FUOST. 


Ill    the  elements  of  agricultural  cliymistry  written 
by    Sir  H.  Davy,  there  is  a  table  of  the  proportions 
of  alcohol  in  the  various  kinds  of  liquors— among  others, 
it  is  stated,  that  rum  contains  53.  68  per  cent,  being  the 
strongest,  and  brown  stout  6.  80  being  the  weakest  of 
the  enumerated  kinds — Madeira  wine  is  rated  at  19.  34 
to  24.  9S,  cider  and  perry  at  9.  87.  If  by  freezing  cider, 
and  separating  the  concentrated  liquor  from  the  aque- 
ous parts,  you  can  double  its  strength,  you  will  obtain  a 
wholesome,  high  flavoured,  mild  liquor  of  the  strengtli 
of  Madeira  wine.  This  experiment  I  made  satisfactor- 
ily the  last  winter;  I  racked  off  two  hogsheads  of  good 
sound  well  flavoured  cider,  into  two  other  hogsheads, 
containing  about  eighty  gallons  each — these  I  exposed 
with  the  bungs  out,  to  the  severest  cold  of  January,  on 
the  north  side  of  a  building ;  (it  is  necessary  that  the 


BY  FROST.  75 

casks  should  be  only  part  full  to  prevent  tlieir  burs- 
ting) after  a  fortnight's  exposure  to  unieniitted  cold,  1 
found  the  cider  surrounded  by  a  mass  of  ice  of  moder- 
ate hardness — this  I  perforated  at  the  end  near  to  the 
bottom  and  drew  out  the  concentrated  liquor,  about  a 
barrel  from  each  hogshead ;  the  residuum,  when  dissol 
ved  on  the  return  of  mild  \veather,  was  so  vapid  and 
weak,  that  my  workmen  would  not  accept  it  as  a  pres- 
ent for  the  use  of  their  families,  it  was  thrown  away ; 
one  barrel  of  the  liquor  thus  obtained,  I  mixed  with 
other  ciders  to  strengthen  them  for  family  use  in  the 
summer,  the  other,  after  finiuii,  I  bottled ;  and  can  truly 
say  that  it  is  an  excellent,  vinous,  strong,  pure  liquor ; 
free  from  any  spiritous  taste ;  of  twice  the  ordinary 
strength  of  good  cider,  and  promises  with  age  to  im 
prove  to  a  high  degree  of  strength  and  perfection. 


re  MAXAGEMENT 


CHAPTER  XVI. 


ON  THE    NATURE   AND   MANAGEMENT  OF 
CRAB  (JlDEll. 


The  apple  called  the  Hewes's  Virginia  cral).  dif- 
fers so  much  from  all  others,  that  the  liquor  extracted 
from  it  requires  a  system  of  management  adapted  to 
the  peculiar  qualities  of  the  fruit.  On  the  nicety  of 
this  management,  much  of  its  excellence  depends  ;  for 
manufactured  as  other  fine  ciders  usually  are,  it  will 
not  possess  that  delicacy  of  flavour,  or  that  singular 
brightness  and  lightness  of  colour,  which  are  consid- 
ered as  peculiarly  characteristick  of  this  liquor. 

In  dry  seasons,  and  on  light  or  uncultivated  soils, 
the  apples  are  apt  to  fall  too  early ;  they  are  not  how- 
ever very  liable  to  rot;  in  more  favourable  soils,  and 
in  good  seasons,  they  hang  from  the  first  to  the  last  of 
October :  about  the  middle  of  the  month  we  begin  to 
gather  them — from  the  small  size  of  the  fruit,  this  is 


OF  CRjtB  CIDER.  if 

a  troublesome  and  expensive  operation,  which  must 
be  performed  only  in  dry  weather,  or  when  the  dew,  is 
off  the  ground :  they  are  laid  dry  on  tlie  floor  of  the  ci- 
der  house,  or  otlier  building,  not  more  than  one  foot 
thick,  to  permit  them  to  ripen  and  evaporate  the  watery 
particles ;    exposed  as  much  as  possible  to  a  current 
of  air,  but  secured  from  rain :  after  lying  two  weeks, 
they  are  picked  over  carefully,  throwing  aside  every 
rotten  or  specked  apple — if  the  green  are  separated 
from  the  ripe  fruit,  the  trouble  will  be  amply  repaid 
by  the  increased  flavour  of  the  cider — they  are  then 
ground  as  closely  as  possible,  for  such  is  the  tough- 
ness of  the  flesh,  that  no  degi-ce  of  grinding  will  de- 
stroy its  fibrous  and  spongy  nature.     The  pomace 
must  not  be  suffered  to  lie  in  the  vats ;  for  cider  so 
treated,  will  acquire  a  high  colour,  and  an  increased 
disposition  to  ferment,  and  will  be  also  more  difficult 
to  fine :  it  is  to  be  placed  immediately  on  the  press,  in 
a  frame  or  crib,  constructed  in  the  following  manner : 
Three  pieces  of  tough  white- oak  on  each  side,  are 
connected  together  by  tenons  and  mortices,  so  as  to 
form  a  hollow  square  of  five  by  four  feet  in  the  clear : 
on  these  cross  pieces,  are  nailed  white-oak  slats,  three 
feet  long,  one  inch  and  a  half  wide,  and  half  an  inch 
thick,  which  stand  upright  when  the  crib  is  fixed  on 
the  press ;  the  mortices  are  riveted,  with  iron  bands, 
and  the  tenons  secured  by  iron  pins  three  quarters  of 

an  inch  thick,  to  resist  tlie  pressure  of  the  beam :  In 
10 


^8  MJNAGEMRNT 

this  crib  no  straw  is  necessary,  the  pomace  being  suf- 
ficiently fibrous  and  tough  to  prevent  its  passage 
through  the  slats,  witli  the  severest  pressure ;  the  juice 
is  white,  and  clear  as  spirit  from  a  still,  without  any 
mixture  of  pulp — it  passes  through  the  finest  flannel 
w  ithout  clogging ;  its  extreme  purity  will  admit  of  its 
being  transported  to  a  great  distance,  before  tlie  com- 
mencement of  the  fermentation.  After  the  juice  has 
been  expressed  from  the  pomace,  it  is  usual  to  throw 
back  the  pomace  into  the  vat,  to  make  water  cider  of 
a  superior  quality ;  for  it  is  more  difficult  to  press  this 
pomace  clean  than  that  of  other  apples — a  better  mode 
of  managing  it,  which  I  practice,  is,  to  grind  up  other 
fine  cider  apples,  and  with  them  make  a  cheese  with 
straw  in  the  usual  way,  mixed  with  the  spongy  pomace 
of  the  Crab,  making  a  high  flavoured  sprightly  liquor, 
requiring  but  little  fermentation,  and  easily  fined.  The 
pure  Crab  is  placed  to  ferment  in  a  cellar :  if  well 
made,  it  tlu'ows  out  nothing  but  white  froth,  requiring 
less  fermentation  than  any  other  cider — if  it  ferments 
kindly,  the  cask  may  be  closed  in  a  few  days,  and  in 
about  a  fortnight,  after  the  fermentation  has  subsided, 
it  may  be  racked  ofl"  in  clear  weather,  and  closed  up 
till  about  the  end  of  February,  when  it  must  be  again 
racked,  and  if  not  spontaneously  bright,  must  be  made 
so  by  the  aid  of  Isinglass,  in  the  proportion  of  one 
ounce  to  a  hogshead — in  about  eight  or  ten  days,  ac- 
cording to  the  clearness  of  the  weather,  it  must  be 


OF  CRAB  CIDER.  79 


again  racked,  and  kept  till  the  proper  season  for 
bottling. 


When  Crab  cider  fines  spontaneously,  it  is  a  much 
more  highly  flavoured  liquor  than  when  fined  by  any 
artificial  mode;  every  kind  of  fining  seems  to  destroy 
some  portion  of  tlie  richness  and  exquisite  flavour  of 
this  liquor :  in  every  instance  within  my  recollection, 
I  have  found  artificial  fining  injurious  to  the  richness 
and  flavour  of  this  cider.  In  its  natural  state,  the 
spontaneous  fermentation  of  Crab  cider  well  manufac- 
tured, is  never  violent;  but  when  fined  by  isinglass, 
or  the  whites  of  eggs,  I  have  generally  perceived  it 
affected  by  a  degree  of  fermentation  difficult  to  check 
without  racking,  which  is  often  very  injurious  to  the 
flavour  of  the  cider. 

T  have  now  in  bottles  Crab  cider  made  in  1810, 
which  never  underwent  a  greater  degree  of  fermenta- 
tion than  was  sufficient  to  raise  it  out  of  the  bung-hole, 
by  the  enlarged  volume  of  the  liquor,  and  spontaneous- 
ly fined  itself  after  only  one  racking ;  wliich  exceeds 
in  vinous  flavour,  and  in  brightness,  any  cider  I  have 
seen — I  have  this  year  tasted  Crab  cider,  manufactu- 
red by  a  respectable  dealer  in  cider  in  my  neighbour- 
hood, never  artificially  fined,  but  bottled  late  in  May ; 
with  a  small  portion  of  cloudiness,  caused  by  what  is 
usually  called  the  blossom  fermentation,  which  per- 


80  MAKAGEMEJrr  \Sc. 

fectly  subsided  in  the  bottle,  exceeding  in  flavour  in 
the  opinion  of  good  judges,  any  liquor  artificially  fined^ 
within  their  recollection. 

It  may  be  laid  down  as  a  general  rule,  that  the  less 
crab  cider  is  racked,  the  higher  is  its  flavour.  It  seems 
probable,  that  the  liquor  is  improved  by  having  some- 
tiling  to  feed  on — ^the  cider  of  the  highest  character, 
thi'ows  up  bubbles  of  fixed  air  like  the  still  cham- 
pagne wine :  that  life  or  briskness,  so  much  admired 
by  many  people  in  this  cider,  is  really  a  defect;  when 
existing  in  a  great  degree,  it  is  an  invariable  evidence 
that  the  cider  has  undergone  too  great  a  degree  of 
fermentation.  Of  all  ciders  known  in  our  country,  the 
crab  is  the  most  economical  in  regard  to  bottles — if 
fine,  and  suffered  to  stand  twenty-four  hours  in  the 
bottle  before  it  is  corked,  it  will  break  but  few  bot- 
tles— when  packed  in  loam,  and  the  corks  secured  by 
the  top  of  the  box,  it  may  be  safely  exported  to  the 
most  distant  parts  of  the  world,  and  is  becoming  a 
valuable  article  of  foreign  commerce. 


PERRY.  «i 


CHAPTER  XVII 


PERRY. 


In  the  manufacture  of  Perry,  the  same  rules  are 
adopted  as  in  making  cider ;  except,  that  it  is  not  usual 
to  permit  the  pulp  to  remain  long  before  pressing;  it 
should  be  done  immediately  after  grinding.  Perry 
does  not  become  so  clear  and  bright  as  cider — it  must 
be  racked  off  when  moderately  clear:  and  must  if  ne^ 
cessary,  be  fined  by  isinglass. 


ai  JPimA''G 


CHAPTER  XVIII. 


ON  FINING  CIDER. 


When  filling  is  wanted  for  good  cider,  Isinglass  is 
the  best :  it  is  composed  of  innumerable  fibres,  which 
being  dispersed  over  the  liquor,  attach  themselves  to, 
and  carry  down  its  impurities.  It  should  for  this  pur- 
pose, be  reduced  to  small  fragments  by  pounding  in 
a  mortar,  and  afterwards  be  steeped  in  a  quantity  of  the 
cider  to  be  fined,  sufficient  to  produce  its  greatest  de- 
gree of  expansion — in  this  state  it  must  be  mixed  Avith 
a  few  gallons  more  of  the  liquor,  and  be  stirred  till  it  is 
diffused  and  suspended  in  it;  it  is  then  to  be  poured  into 
the  cask,  and  incoq^orated  with  the  whole  by  contin- 
ued agitation,  for  the  space  of  two  hours :  one  and  a 
half,  or  two  ounces,  calculated  at  about  five  staples  to 
the  ounce,  are  sufficient  for  a  hogshead  of  110  gallons. 
The  operation  of  Isinglass  is  somewhat  chymical  as 
well  as  mechanical:  it  combines  with,  and  carries 
down  the  tanning  principle,  hence,  in  the  process  of 


CIDER,  8S 

^uing,  the  liquor  loses  a  large  portion  of  its  astringen- 
cy ;  Isinglass  is  more  easily  diffused  through  the  liquor 
by  being  boiled;  but  by  tiiis  it  is  dissolved,  and  its 
organization,  on  which  its  powers  of  fining  depend, 
is  totally  destroyed :  the  excessive  brightness  it  pro- 
duces, is  agreeable  to  the  eye,  but  the  liquor  in  my 
opinion,  from  repeated  experiments,  more  especially 
in  the  cider  from  the  Hewes's  Crab,  always  becomes 
more  thin  and  acid  by  the  operation. 

Where  Isinglass  cannot  be  had,  the  whites  of  eggs 
are  an  excellent  substitute:  many  nice  managers  a- 
mong  the  opulent  agriculturists  of  this  and  tlie  neigh- 
bouring states,  use  them  for  the  table  liquors  bottled 
at  home ;  by  some  accurate  and  scientifick  men  they 
are  preferred  to  Isinglass,  as  less  apt  to  produce  hard- 
ness in  the  liquor :  the  quantity  required  for  a  hogs- 
head, are  the  shells  and  whites  of  three  dozen  eggs ; 
the  shells  pounded  in  a  mortar,  and  then  stirred  with 
the  eggs  in  a  few  gallons  of  the  liquor,  to  diffuse 
them  well  before  they  are  poured  into  the  cask,  when 
the  whole  mass  must  be  agitated  for  an  hour  or  two, 
as  is  directed  in  the  use  of  Isinglass. 

Whether  Isinglass  or  whites  of  eggs  are  used,  I 
would  reccommend  as  a  still  better  mode  than  the  a- 
bove,  that  the  fining  when  diffused  through  a  few 
gallons  of  liquor  be  poured  into  the  empty  cask,  the 


84  FIJ^IAG  CIDER 

liquor  to  be  then  racked  off  and  poured  on  the  fining : 
this  mixes  it  well  with  the  whole  mass  without  the 
necessity  of  stirring. 

Mr.  Joseph  Cooper  of  Gloucester  County  N.  Jer- 
sey, recommends  the  jelly  from  Cows  feet  as  a  good 
fining — that  from  one  bullock,  warmed  and  mixed 
with  cider,  fined  two  hogsheads — he  strained  it  before 
mixing  it;  racked  off  the  cider  in  ten  days — he  thought 
it  improved  the  flavour  of  the  liquor. 


SUILDIjYGS  tJCc.  as 


CHAPTER  XIX, 


OF  THE  BUILDINGS  AND  MACHINERY  CON- 
NECTED  WITH  A  CIDER  ESTABLlbHMENT. 


The  heat  of  the  American  climate  during  a  great 
part  of  the  autumnal  months,  renders  it  extremely 
diificult  to  prevent  an  excess  of  fermentation,  destruc- 
tive of  the  sweetness  and  flavour  of  cider  made  from 
our  driest  and  richest  fruits — hence  the  necessity  of 
selecting  for  fine  cider,  such  apples  as  ripen  late. 
These  generally  require  to  he  housed,  to  protect  tliem 
from  rain  and  frost,  and  to  give  them  tlie  requisite 
degree  of  maturity :  to  a  limited  extent  of  orcharding, 
the  ordinary  out-buildings  of  a  fiirm  will  supply  the 
place  of  more  convenient  structures — in  a  large  estab- 
lishment, the  increased  excellence  of  tlie  liquor,  and 
economy  of  labour,  will  amply  repay  tlie  cost  of  a 
cider  house.  A  building  of  45  by  33  feet,  will  contain 
tlie  mill  and  press  on  the  lower  floor,  and  will  hold 

in  the  upper  story,  apples  sufficient  to  make  tw  enty 
11 


86  BUILDIjYGS  isc. 

hogsheads  of  cider,  Avithout  heing  laid  so  thick  as  to 
endanger  their  rotting,  in  a  draft  of  air,  through  a  door 
at  each  end  of  the  loft :  an  opening  in  the  floor  over 
the  hopper  will  permit  the  passage  of  the  apples  to 
the  mill.  The  operation  of  cider  making,  may  thus 
he  conducted  without  interruption  from  the  weather, 
and  be  continued  with  the  aid  of  a  close  stove  and 
glaz'  d  windows,  through  the  severity  of  our  early 
winters,  when  it  would  be  impracticable  to  conduct  it 
in  the  open  air. 

A  most  valuable  addition  to  the  cider  house,  but 
rarely  adopted,  is  a  cellar  under  the  building  to  con- 
tain the  cider  casks  ;  communicating  by  a  hose  with 
the  press,  for  the  conveyance  of  the  cider  witliout  labour 
or  wa«te — in  such  a  building,  the  floor  of  the  cider 
room  must  be  of  plank,  on  strong  joists  and  sleepers, 
resting  on  brick  pillars  in  the  cellar,  to  support  the 
weight  of  the  mill,  press  and  horse.  With  glazed 
windows,  such  a  cellar  may  be  preserved  in  a  proper 
temperature  in  winter,  and  by  the  aid  of  shutters  may 
be  kept  cool  in  the  hottest  summer  weather,  for  the 
preservation  of  cider  in  casks,  through  the  season. 

The  construction  of  cider  works  varies  much  in  the 
several  districts  of  this  state — the  common  form  of  the 
mill  is  with  two  nuts  standing  perpendicularly,  with 
a  long  sweep  for  the  horse,  fixed  to  the  axis  of 


BUILDIA'GS  is'c.  97 

one  of  (liem — it  may  be  so  formed  as  to  take  the  apple 
from  the  hopper  and  break  it  on  the  end  plank  of  tlie 
frame  of  the  mill,  and  tlien  convey  the  broken  j)arts 
to  the  other  nut,  so  as  to  effect  a  double  grinding  by 
the  two  nuts ;  this  is  an  improvement  on  the  mills  in 
common  use.  1'he  nuts  are  usually  made  of  the 
toughest  White-oak ;  black  Walnut  will  I)e  found 
equally  solid,  and  less  liable  to  crack  and  split. 

The  nuts  are  generally  fluted  ;  sometimes  a  plain 
cylinder ;  and  in  others,  with  the  addition  of  an  iron 
hoop  running  round  the  cylinder  in  a  spiral  direction, 
to  cut  the  apples :  in  the  larger  establishments  con- 
nected with  distilleries,  the  nuts  are  sometimes  fixed 
horizontally,  and  worked  by  a  large  wheel  operating 
on  a  smaller  cog  wheel  attached  to  the  axis  of  one  of 
the  nuts,  performing  several  revolutions  of  the  nuts 
witli  one  revolution  of  the  horse;  which  saves  both 
t)ime  and  labour. 

Within  a  few  years  past,  nuts  of  cast  iron  in  the 
mills,  constructed  on  the  simple  principle  formerly  in 
use,  and  both  nuts  and  wheels  in  the  modern  impro^re- 
ments  in  the  more  complicated  form,  have  been  intro- 
duced into  use  in  this  State ;  and  are  gaining  ground 
very  rapidly  in  publick  estimation.  Strong  objections 
exist  in  the  minds  of  many  of  our  farmers  against 
them,  founded  on  a  belief  that  the  liquor  made  by  them 


88  BUILD lA'GS  isfc. 

is  affected  l>y  tlie  acid  of  the  cider  operating  on  the 
metal,  producing  a  dark  shade  in  the  colour  :  having 
used  them  for  seven  years  past,  I  can  confidently  as- 
sert, that  with  such  attention  to  washing  the  nuts,  as 
is  indispeusible  to  cleanliness  in  the  making  of  fine 
cider  with   wooden  nuts  of  any  quality  or  construc- 
tion, this  apprehension  will  be  found  groundless :  the 
cider  made  from  the  Hewes's  Crab,  is  of  all  fruit  li- 
quors the  purest,  the  thinnest,  and  most  proper  for  the 
detection  of  such  a  property  in  the  iron  nuts — if  pro- 
perly made,  no  such  effect  will  ever  be  perceptible. 
An  effect  arising  from  the  extreme  negligence  and 
disgusting  filth  observable  in  many  instances  in  the 
manufacture  of  cider,  is  not  a  fair  argument  against  tliB 
economy,  the  durability,  and  the  capacity  of  iron  nuts 
for  thoroughly  grinding  the  skins  and  seeds  of  the  ap- 
ple, without  any  tinge  from  the  iron  wlien  conducted 
with  due  attention  to  cleanliness ;  which  advantages 
are  universally  ascribed  to  the  iron  nuts.  * 

Connected  with  the  mill,  there  is  in  all  large  cider 
works  a  framed  vat,  capable  of  holding  sufficient  pom- 
ace for  a  large  cheese  of  four  or  five  hogsheads :  the 
pomace  of  all  our  fine  cider  apples,  except  the  Hewes's 
Crab,  acquires  sweetness  and  strength  by  remaining 

*  In  many  parts  of  the  Eastern  division  of  New-Jersey,  where 
cider  establishments  are  on  a  very  large  scale,  the  use  of  nuts 
is  but  little  known;  large  wheels  running  in  a  circular  trough, 
are  there  almost  exclusively  used  for  grinding  their  apples. 


BUILDIXGS  is-c.  69 

ill   the  vat  from  twolvo  to  twonty-foiir  lioiirs  br fore 
pressing. 

In  pressing  our  best  ciders,  the  pomace  is  formed 
into  a  cheese  by  the  aid  of  straw,  laid  between  the 
layers  of  pomace,  and  turned  over  at  the  edge,  so  as 
to  form  an  external  security  on  every  side  against  the 
passage  of  the  particles  of  the  apple.  This  is  a  part 
of  the  operation  of  cider  making,  on  which  much  of 
the  excellence  of  the  liquor  will  be  found  to  depend ; 
when  skilfully  done,  it  completely  separates  tlie  juice 
from  the  pulp.  Hair  cloths  are  used  in  England  for 
this  purpose — in  this  country  I  have  never  seen  them 
used,  nor  have  I  ever  been  able  to  procure  them  of  a 
proper  fabrick  or  size.  In  the  manufacture  of  pure 
Crab,  a  crib  of  the  form  and  construction  mentioned 
under  the  head  of  that  liquor  is  used,  without  straw ; 
and  in  the  management  of  some  of  our  correct  manu- 
facturers of  late  cider,  a  crib  of  larger  dimensions,  and 
greater  space  between  the  slats  is  sometimes  used,  with 
straw  laid  in  thin  strata,  and  at  the  sides  of  the  crib ; 
in  preference  to  the  use  of  the  cheese,  which  in  cold 
weather,  being  a  manual  operation,  is  very  inconve. 
nient  and  uncomfortable. 

In  the  construction  of  the  press  within  a  building, 
the  use  of  a  lever  has  been  universally  abandoned,  as 
requiring  more  space  for  its  operation;  more  strength  to 


90  BUILD  TAGS   isyc. 

move  it,  and  being  less  secure  from  accidents  than  the 
screw.  Of  the  kinds  of  screws,  that  denominated  the 
drop-screw,  descending  from  a  fixed  beam,  and  usu- 
ally worked  by  the  streni^th  of  two  or  tliree  men  ;  is 
much  preferable  to  the  fixed  screw  and  falling  beam, 
usually  worked  in  the  last  stages  of  tlie  operation  ])y 
a  horse  ;  being  less  liable  to  danger  to  the  workmen, 
and  injury  to  the  press. 

In  many  of  the  large  establishments  in  the  cider 
counties  of  New-Jersey,  it  is  common  to  see  a  mill 
constructed  on  the  improved  principles  here  described, 
supply  three  or  four  presses.  In  the  year  1810,  a 
citizen  of  this  State  with  one  mill  and  three  presses^ 
made  eleven  hundred  barrels  of  cider,  chiefly  for  dis. 
tilhition. 


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92  UISTILLATIOjY. 


CHAPTER  XX. 


OF  DISTILLEKIES  OF  SPIRIT  FliOM  CIDEK. 


As  these  establishments  have  lately  assumed  con- 
siderable importance  to  the  nation  as  a  gieat  and  in- 
creasing source  of  revenue,  and  are  not  liable  to  many 
of  the  objections  which  exist  against  the  distillation 
of  spirit  from  grain — it  may  not  be  amiss  to  state 
some  facts,  founded  on  incontrovertible  authority,  to 
prove,  that  the  farmers  of  our  country  may  calculate 
on  a  certain  demand  from  these  distilleries  for  the 
products  of  their  orchards,  however  abundant  they 
may  be,  without  apprehension  from  the  jealousy  of 
rival  commercial  interests,  or  the  narrow  prhiciples 
of  colonial  policy,  which,  in  fruitful  years,  reduce  the 
price  of  fruit  liquor  in  tlie  cider  counties  of  England 
so  low,  as  to  be  insufficient  to  pay  the  costs  of  man- 
ufacturing the  inferior  quality. 

Of  the  quantity  of  cider  spirit  distilled  in  the  Fni- 


DISTILLATIOJ\r.  93 

ted  states,  we  have  no  positive  evidence,  it  is  never- 
theless certain  that  the  quantity  is  great,  and  rapidly 
increasing  in  all  the  older  States  north  of  James 
River. 

In  1810,  from  the  Marshalls  retnrns  it  appears,  that 
110327^  gallons  were  distilled  from  domestick  ma- 
terials in  the  small  state  of  New- Jersey;  while  in 
Connecticut,  in  the  same  year,  there  were  distilled 
1 374404  gallons — of  both  these  quantities  we  may 
safely  calculate,  that  three  fourth  parts  were  the  pro- 
duct of  cider.  In  Essex  county,  N.  J.  in  the  year 
1810,  there  were  made  198000  barrels  of  cider,  and 
307310  gallons  of  cider  spirits  were  distilled — one 
citizen  of  the  same  county  in  1813,  made  200  barrels 
of  cider  daily  through  great  part  of  the  season, 
from  six  mills  and  twenty  three  presses.  In  the  pre- 
sent season,  1816,  25000  barrels  of  cider  were  made 
within  the  limits  of  a  single  religious  society,  as  it  is 
called,  in  Orange  township,  Essex  county  New- Jer- 
sey ;  comprising  about  three  fourths  of  the  township. 
Such  has  been  the  abundance  of  apples  in  many  of 
our  eastern  counties,  that  hogs  and  horses  have  been 
kept  fat  on  them  till  late  in  December:  in  the  great 
scarcity  of  provender  produced  by  the  severe  drought 
of  the  last  summer,  cattle  have  been  fed  on  the  po- 
mace taken  into  the  fields,  and  spread  on  grass  grounds, 

and  have  been  kept  in  good  condition  until  the  end 
13 


94  niSTILLATIOJ^. 

of  December.  It  i^  the  opinion  of  some  judicious  men, 
that  as  food  for  animals,  the  extraordinary  abundance 
of  apples,  has  nearly  compensated  for  the  short  crop 
of  corn  in  our  great  cider  districts.  These  facts  might 
be  supported  by  many  others  equally  strong,  to  prove 
the  importance  of  this  department  of  agriculture ;  al- 
though strictly  considered,  they  do  not  come  within 
the  limits  I  had  originally  prescribed  for  tliis  volume, 
they  appeared  to  me  too  important  in  their  nature, 
and  too  closely  connected  with  the  subjects  I  have 
discussed,  to  suffer  me  to  pass  them  over  without  no- 
tice. 

A  neighbour  of  mine,  of  great  experience  as  a  distil- 
ler of  cider  spirit,  once  in  the  month  of  August  distilled 
at  the  rate  of  16  quarts  &  7  eights  from  a  barrel  of  30 
gallons;  i.  e.  about  one  7th  of  proof  spirit.  The  usual 
quantity  of  spirit  distilled  from  early  cider  on  an  aver- 
age, is  8  quarts  from  a  barrel — it  has  been  satisfactori- 
ly ascertained,  that  14  quarts  per  barrel  is  the  usual 
quantity  obtained,  from  the  four  most  celebrated  New- 
ark ciders,  viz.  the  Harrison,  Graniiiwinkle,  Camp- 
field,  and  Poveshon. 


DISTILLATIOJV. 


95 


Propoftiou  of  alcohol  of  825  at  60,  in  diflPerent  fer- 
iiiented  liquors,  obtained  by  Mr.  Brandes  experiments, 
extracted  from  Davys  elements  of  agi'icultural  cliym- 
istrv. 


Liquors. 


Proportion  of  alcohol  per  cent 


i 

Rum 

s 

Brandy 

3 

Holland 

4 

Port  wine 

5 

llaisin  vviue 

6 

Madeira 

7 

Sherry 

8 

Currant  wine 

9 

Constantia 

10 

Lisbon 

11 

Red  madeira 

12 

Cape  madeira 

13 

Grape  wine 

14 

Calcavella 

15 

\lalaga 

16 

jNIalmsey 

17 

Claret 

18 

Burgundy 

19 

Tent 

20 

Vindegrave 

21 

White  champagne 

22 

Frontignac 

23 

Hermitage 

24 

Goose  berry 

25 

Red  champagne 

26 

Tokay 

27 

Elder  wine 

28 

Cider 

29 

Perry         . 

30 

Hock 

31 

Ale 

32 

Brown  stout 

21.  40  to 

19.  34  to 
18.  25 


11.  95 


17.  43 


14.  37 


53.  m 

53.  39 
51.  60 
25.  83 
^^.  77 
24.  42 

19.  83 

20.  b-;) 
19.  75 
18.  94 
18.  40 
18.  11 
18. 
18.  10 
17.  26 
16  40 
16.  3^ 
14.  5^ 


13. 

30 

12. 

80 

12. 

80 

12. 

79 

12. 

32 

11. 

34 

H. 

30 

9. 

88 

9. 

87 

9. 

87 

9. 

87 

8. 

88 

8. 

88 

6. 

80 

96  DISTILL  JTIO.Y. 

The  value  of  fruits  for  tlie  manufacture  of  fermented 
liquors,  may  be  estimated,  from  tlie  specifick  gravity  of 
their  expressed  juices :  the  best  cider  and  perry,  are 
made  from  those  apples  and  pears  that  afford  the  den- 
sest juices,  and  a  comparison  between  different  fruits 
may  be  made  with  tolerable  accuracy,  by  plunging 
them  together  into  a  natural  solution  of  salt,  or  a  strong 
solution  of  sugar;  those  that  sink  deepest  will  afford 
the  richest  juice. 


STUMMI.YG  U-r. 


CHAPTER  XXL 


STUMMING  AND  CLEANSING  CASKS. 

Take  a  strip  of  linnen  or  cotton  cloth,  twelve  inches 
long,  and  two  broad — dip  it  in  melting  brimstone : 
when  it  is  dry,  let  it  be  lighted  and  suspended  from 
the  bung  of  a  cask,  in  which  there  are  a  few  gallons  of 
cider,  by  an  iron  wire  passing  through  the  bung,  un- 
til it  is  burnt  out :  the  cask  must  remain  stopped  for 
an  hour  or  two,  and  then  be  rolled  to  and  fro,  to  in- 
corporate the  furaes  from  the  match  with  the  cider,  af- 
ter which  it  may  be  filled.  If  flavour  is  desired,  some 
powdered  ginger,  cloves,  or  cinnamon,  may  be  strew- 
ed on  the  match — the  burning  must  be  before  the  vi- 
nous fermentation. 

To  cleanse  a  cask,  take  for  a  barrel,  one  pint  of  un- 
slacked  lime,  pour  thereon  one  or  two  gallons  of  hot 
water — bung  the  barrel  and  shake  it — while  the 
lime  is  shaking,  you  must  occasionally  give  it  vent, 
lest  the  barrel  should  burst :  let  it  remain  in  till  cool- 
ed, and  then  rinse  the  cask  with  cold  water — it  will 
be  perfectly  sweet  for  use. 


98  VINEGAR. 

i 

CHAPTER  XXII. 


VINEGAR. 


The  superiority  of  vinegar  made  from  strong  well 
flavoured  cider,  over  the  ordinary  wine  vinegar  import- 
ed from  Europe,  is  generally  acknowledged.  The  man- 
ufacture of  vinegar,  has  become  an  important  branch 
of  rural  economy  among  many  of  our  respectable  far- 
mers, who  are  from  principle  opposed  to  the  practice 
of  distillation  of  ardent  spirits :  individual  dealers  in 
our  large  Sea-port  towns,  are  engaged  m  large  estab* 
lishments  of  this  nature — in  one  instance,  1200  hogs- 
heads of  cider  have  been  converted  into  vinegar  in  a 
single  season.  The  demand  for  cider  for  this  pur- 
pose must  be  great  and  permanent :  the  habits  of  our 
people  create  a  great  family  consumption — our  sea-fa- 
ring citizens — our  foreign  commerce — and  our  white- 
lead  manufiictories;  all  require  large  and  steady  sup- 
plies of  vinegar. 


VIjXEGAR.  99 

The  gi'eatest  expense  attending  the  management  of 
vinegar,  arises  from  the  article  of  casks:  tlie  pro- 
tection by  sheds  from  rain,  admitting  the  influence  of 
the  sun,  is  of  great  importance  in  accelerating  and  per- 
fecting the  process ;  but  it  is  often  omitted,  and  the  o- 
pen  bung-holes  are  secured  from  rain  by  bricks,  or 
pieces  of  board. 

The  casks  are  as  much  as  possible  exposed  to  t!ie 
sun,  but  any  covered  dry  building  will  answer  for  a 
vinegar  room,  though  somewhat  less  adapted  to  the 
purpose — the  bungs  are  left  open  for  the  discharge  Ijy 
fermentation  of  the  pomace,  and  for  the  admission  of 
air  at  all  times.  If  new  cider  be  put  on  vinegar — or 
upon  the  lees  or  mother  after  racking  off  the 
vinegar,  it  will  hasten  the  operation.  In  one  season, 
cider  at  five  dollars  per  hogshead  will  be  converted 
into  vinegar,  at  14  or  15  dollars,  an  advance  which 
will  well  repay  the  trouble  and  expense  of  the  manu- 
facture. 


L09  APPLES, 


CHAPTER  XXIII. 


APPLES. 


The  following  descriptions  of  a  selection  of  one  hun- 
dred kinds  of  the  most  estimable  apples  cultivated  in 
our  country,  are  intended  to  establish  witli  some  de- 
gree of  certainty,  the  name,  character,  and  origin  of 
each  variety ;  they  refer  to  a  corresponding  engraving 
of  each  kind  in  its  numerical  order,  Avith  a  view  to 
identify  each  apple  by  an  accurate  delineation  of  it?* 
form  and  size. 


NO.    1.     JUNETING,  OR   JENNETING. 

This  is  the  earliest  table  apple  of  our  country :  the 
size  is  small,  the  form  flat,  the  stalk  long  and  thin ;  the 
colour  a  pale  green,  turning  to  a  light  yellow  when 
fully  ripe,  with  sometimes  a  faint  blush  towards  the 
Sun ;  the  skin  has  an  oily  feel,  the  taste  is  pleasant, 


APPLES.  101 

though  neitlier  very  juicy  or  highly  flavoured.  It  is  a 
great  aud  constant  bearer  in  good  ground:  it  ripens 
from  the  twentieth  of  June  to  the  middle  of  July,  accor- 
ding to  the  soil,  aspect,  and  age  of  the  tree.  Tlie 
growth  of  the  tree  is  straight,  the  form  handsome,  what 
Orchardists  call  beesom-headed ;  the  size  small. 


NO.  3.  PRINCES  HARVEST,  OR  EARLY  FRENCH  REINETTE. 

This  is  a  very  fine  apple  for  stewing  when  green, 
and  when  ripe  is  a  very  pleasant  eating  apple — the 
form  is  flat,  the  size  rather  above  the  middling;  the 
skin  when  fully  ripe,  of  a  beautiful  bright  straw  co- 
lour; the  flesh  white,  tender,  sprightly,  and  juicy. 
The  character  of  this  apple  stands  very  high ;  it  is  a 
great  bearer,  and  is  in  season  during  the  whole  month 
of  July :  the  tree  is  of  a  middling  size,  the  growth  not 
very  vigorous;  the  head  round,  the  limbs  spreading, 
without  much  symmetry  or  regularity — the  stalk  is 
long  and  planted  in  a  deep   hollow,  as  is  also  the 


NO.    3.    BOUGH  APPLE. 


The  size  of  this  apple  when  on  young  trees,  in 

rich  ground,  is  sometimes  large — the  form  is  rather 
13 


102  APPLES. 

oblong;  full,  even,  and  fair— the  skin  is  a  very 
pale  yellow,  the  flesh  white,  sweet,  tender,  juicy  and 
well  flavoured ;  it  is  the  finest  early  table  apple  we 
have ;  and  as  an  eating  apple,  is  preferred  to  any  other 
at  the  season  in  which  it  ripens,  which  is  in  July  and 
August.  The  tree  grows  vigorously;  the  form  is 
round,  the  foliage  luxuriant,  and  of  a  deep  green  co- 
lour. 


NO.   4.  SUMMER  QUEEN. 

The  Summer  queen  is  an  apple  of  the  finest  quality, 
and  its  appearance  is  uncommonly  beautiful.  The 
size  is  large ;  the  skin  has  a  fine  rich  yellow  ground, 
mixed  with  red,  handsomely  striped  and  clouded, 
sometimes  in  a  proportion  greater  than  the  yellow;  the 
blossom  end  is  much  pointed,  and  full  of  little  furrows 
and  protuberances ;  the  stalk  is  long,  and  planted  in 
a  deep  cavity,  with  projections  of  the  flesh  around  the 
stalk,  like  the  Roman  stem  ;  the  flesh  is  rich,  yellow, 
and  highly  scented,  equally  suited  for  eating  and  stew- 
ing. It  is  not  fully  ripe  until  the  beginning  of  Au- 
gust, but  can  be  used  for  stewing  long  before  that  time: 
the  tree  is  of  a  very  luxuriant  growth,  with  large 
leaves  and  hanging  boughs :  it  is  a  great  and  constant 
bearer;  it  is  known  by  the  name  of  Swetts  Harvest 
in  many  parts  of  New- Jersey, 


APPLES.  103 


. NO.    5.  PARADISE   APPLK. 

This  is  a  dwarf,  or  rather  a  shrub;  it  is  much  used 
for  stocks  to  ingraft  for  Espaliers,  when  it  produces  ve- 
ry large  fruit — the  usual  mode  of  propagating  it,  is  by 
suckers,  which  frequently  bear  the  second  year  after 
transplantation — the  fruit  is  rather  small,  of  a  yellow 
colour,  and  a  sweet  and  pleasant  taste ;  it  ripens  the 
latter  part  of  July :  if  not  kept  trimmed,  like  a  currant 
bush,  it  shoots  out  large  suckers,  which  will  exhaust 
the  principal  stock,  and  produce  fruit  of  a  diminutive 


NO.    6.  SUMMER  ROSE. 

This  is  an  apple  of  singular  beauty  and  excellence, 
both  for  eating  and  stewing :  the  size  is  moderate,  the 
form  flat,  the  skin  smooth,  of  a  beautiful  yellow  re- 
sembling wax,  blended  with  red  in  streaks  and  blotch- 
es; the  flesh  is  sweet,  sprightly  and  juicy;  it  does  not 
become  fully  ripe  till  August,  but  is  an  excellent  stew- 
ing apple  in  July,  and  is  brought  to  market  for  that 
purpose,  under  the  name  of  the  Harvest  apple :  the 
tree  is  of  a  spreading  form,  giving  a  good  exposure  to 
the  suH;  and  is  very  fruitful. 


104  APPLES. 


NO.  7.  EARLY  SUMMER  PEARMAIN. 

This  is  one  of  the  finest  fruits  of  the  season  ;  fre- 
quently preferred  to  a  fine  pear :  the  size  is  middling, 
llie  form  oblong,  uniformly  regular,  the  ends  both  dee- 
ply indented — the  colour  in  the  shade  is  a  dull  red, 
somewhat  streaked  and  faintly  spotted ;  in  the  sun  it 
is  frequently  of  a  lively  red,  blended  with  a  rich  yel- 
low :  the  juice  is  abundant  until  too  ripe ;  the  flesh 
singularly  tender — It  frequently  cracks  open  on  the 
tree,  and  bursts  from  its  own  weight  in  falling — ^it  is 
equally  adapted  to  the  table  and  stewing,  and  is  pro- 
bably tlie  most  popular  apple  of  the  season,  which 
commences  with  the  first  of  August,  and  (it  being  very 
free  from  rotting)  continues  through  that  and  the  fol- 
lowing month :  the  tree  is  of  a  moderate  size,  the  head 
very  round  and  close;  it  grows  remarkably  well  on 
light  and  sandy  soils. 


NO.  8.  RAMBOUR  d'eTE,'  OR  SUMMER  RAMBOUR. 

This  fruit  is  also  called  the  Rambour  franc  :  it  was 
imported  into  the  United  States  from  the  garden  of 
St.  Cl(»ud.  The  apple  is  large,  of  a  flat  form,  a  stalk 
of  medium  length,  placed  in  a  cavity  of  some  depth ; 
the  eye  is  large,  the  skin  smooth,  with  streaks  of  red 


No.  5.  Paradise  Apple. 


No.  3  Prince's  Harvest. 


No.  1.  Juiietius;. 


No.  3.  Bough  Apple.    4 


% 


No.  4.  Summer  Queen. 


No.  0.  Summer  Rose.  No.  7-  Summer  Pearmai 


No.  8.  Rambour  D'Ete/. 


No.  9.  Codling. 


/ 

/ 


■M 

No.  10.  Maidens  Blush. 


No.  13.  Roseau  D'Automue. 


APPLES.  105 

on  a  yellow  groiuiil ;  the  flesli  is  rich,  spriglitly  and 
juicy,  very  proper  for  cooking :  it  ripens  in  August 
and  September.  The  tree  is  of  a  large  luxuriant 
growth,  with  a  spreading  form. 


NO.    9.    CODLING. 

The  Codling,  called  also  the  English  Codling,  is  a 
very  fine  fruit  for  pies  and  stewing,  and  is  also  a 
pleasant  table  apple  :  it  grows  very  large  and  fair ; 
the  form  is  o])long,  ratlier  irregular ;  the  skin  is  a 
bright,  though  pale  yellow,  with  a  fine  blush  frequent- 
ly towards  the  sun — it  is  some^^hat  pointed  towards 
the  blossom  end  ;  the  stalk  short,  the  flesh  Avliite,  ten- 
der, and  sprightly.  The  tree  is  uncommonly  hand- 
some, vigorous,  and  fruitful ;  bearing  very  young,  and 
constantly — the  leaves  are  large — it  makes  a  fine  ap- 
pearance in  an  orchard :  the  fruit  is  fit  for  stewing 
from  the  first  of  August,  but  does  not  liecome  fully 
ripe  till  the  end  of  that  month,  and  continues  in  sea- 
son till  late  in  October  :  it  is  one  of  the  most  profita- 
ble apples  for  market,  ripening  gradually,  and  being 
very  free  from  rot. 


106  APPLES. 


NO.    10.  MAIDENS    BLUSH. 

Tliis  is  an  apple  of  large  size,  and  great  beauty; 
exhibiting  a  lively  contrast:  a  yellow  ground,  with  a 
bright  red  cheek,  whence  it  derives  its  name,  given  to  it 
by  Samuel  AUinson  Esq.  late  of  Burlington,  who  first 
brought  it  into  notice :  the  form  is  flat,  the  skin  smooth, 
the  flesh  white,  tender  and  sprightly,  remarkably 
light  and  fitted  for  drying,  for  which  it  is  preferred  to 
any  apple  of  the  season  :  the  stalk  is  short,  and  grows 
in  a  deep  hollow,  as  does  the  eye — the  fruit  ripens  in 
August,  and  continues  in  perfection  till  the  end  of 
September,  and  is  fit  both  for  pies  and  the  table  :  tlie 
tree  is  uncommonly  handsome,  as  well  as  vigorous  in 
its  growth,  forming  a  fine  open  and  spreading  head  ; 
it  bears  abundantly  and  constantly,  and  is  a  very  pop- 
ular apple  in  the  Philadelphia  market. 


NO.   11.  SIBERIAN  CRAB. 

The  Siberian  crab  is  a  very  beautiful  apple;  of  the 
size  of  a  very  large  cherry,  which  it  resembles  in  co- 
lour, skin  and  stalk.  They  are  principally  used  for 
preserving,  and  are  much  admired  for  their  gieat 
beauty  and  fine  flavour :  they  grow  in  clusters,  with 
long  thia  stems ;  the  flesh  is  rich  and  yellow,  the  tree 


APPLES.  J07 

is  of  a  small  and  delicate  growth  ;  very  hardy,  and 
of  a  handsome  appearance — it  is  a  great  bearer,  and 
is  seldom  injured  by  Spring  frosts. 


NO.  13.  ROSEAU  d'  AUTOMNE. 

This  is  an  apple  of  middling  size,  and  of  great 
beauty.  The  skin  is  red,  intermingled  with  liright 
rich  yellow,  and  russet  about  the  stem,' which  is  short 
and  deeply  planted  in  a  hollow,  as  is  the  crown  :  the 
flesh  is  rich,  yellow,  juicy,  tender,  highly  flavoured, 
and  very  firm  ;  containing  much  of  that  transparency 
vulgarly  called,  fever  and  ague,  which  renders  it  hea- 
vy and  solid  :  it  ripens  in  September — tlie  tree  is  of  a 
large  and  vigorous  growth,  and  spreads  much»  I 
imported  it  from  England. 


—     NO.   13.  HAGLOE  CRAB. 

The  character  of  this  apple  as  a  cider  fruit,  stands 
very  high  in  Herefordshire,  England,  where  the  pa- 
tent tree  was  standing  in  1/83,  in  the  orchard  of  Mr. 
Bellamy  of  that  county  :  the  cider,  as  stated  by  Mr, 
Marshal,  has  been  supposed  to  exceed,  for  richness, 
flavour,  and  price,  any  fruit  liquor  which  nature  and 
art  have  produced.  Sixty  guineas  have  been  oflered 


108  APPLES. 

for  a  hogshead  of  a  Imndretl  and  ten  gallons ;  also 
bottle  for  bottle  of  wine  and  spirituous  liquors,  have 
been  offered  for  it.  The  fruit,  when  fully  ripe,  has 
a  yellow  ground  streaked  with  bright  red — the 
size  about  middling,  the  form  round,  flat  at  the  ends ; 
the  stalk  large — the  flesh  remarkably  soft  and  woolly, 
but  not  dry — the  taste  acid,  but  highly  flavoured,  the 
quantity  of  juice  smaller,  in  proportion  to  the  fibrous 
matter,  than  in  most  otiier  apples,  requiring  near  one 
third  more  of  the  Hagloes  for  a  barrel  of  cider,  than 
of  common  fruit:  the  juice,  though  uncommonly  sheer, 
is  singularly  rich,  and  though  the  smell  of  the  apple 
is  faint,  the  flavour  of  the  cider  is  high  ;  and  when  pro- 
perly manufactured,  is  very  rich.  The  colour  of  the 
flesh  is  pale,  but  that  of  the  cider  dark — it  ripens  in 
August  and  September;  keeps  a  long  time  without 
rotting — it  bears  abundantly  and  early:  the 'growth 
of  the  tree  is  very  uncommon  ;  thick  strong  shoots ; 
buds,  particularly  at  the  extremity  of  the  branches, 
very  large;  the  colour  of  the  wood  dark — the  size 
of  the  tree  small :  the  Hagloe  is  an  uncommonly  fine 
cooking  apple ;  and  from  its  great  beauty  and  large 
size,  added  to  its  abundant  bearing,  is  a  valuable 
market  fruit. 


APPLES.  109 


NO.    14.    AMERICAN    NONPAREIL. 

This  is  a  beautiful  apple,  brought  from  New-York; 
streaked  with  a  lively  red  on  a  yellow  ground — the 
skin  is  very  smooth,  the  flesh  white,  crisp,  and  juicy — 
the  shape  oblong,  and  pointed  at  the  blossom  end ;  the 
stem  of  middling  length,  inserted  in  a  deep  cavity  ; 
it  ripens  in  August,  and  is  a  fine  market  apple — the 
tree  is  of  a  full,  round;  and  regular  form^  and  of  a 
vigorous  growth. 


►       NO.    15.    FALL,  OR   HOLLAND    PIPPIN. 

This  is  one  of  the  finest,  and  most  beautiful  apples 
of  the  season — the  size  is  very  large,  it  generally 
weighs  a  pound ;  the  form  is  rather  long  than  flat,  the 
skin  smooth  and  fair — of  a  clear,  pale  greenish  yellow; 
the  flesh  pale  yellow,  juicy,  tender,  sprightly,  and 
finely  flavoured :  it  is  a  very  popular  apple  for  market, 
and  is  u^sed  both  for  eating  and  cooking :  the  stalk  is 
short,  it  is  very  deeply  indented  at  both  ends ;  it  ti- 
pens  in  October,  and  keeps  well  as  a  fall  apple — the 
tree  grows  very  vigorously,  handsome  and  spreading, 
with  uncommonly  large  shoots  and  leaves. — it  appears 
to  be  the  same  with  Princes  large  Piplin  of  New- 
York;  is  called  Vanduyns  Pippin  in  some  parts  of 
14 


110  APPLES. 

Pennsylvania  and  New- Jersey ;  in  Morris  county,  the 
summer  Pippin ;  and  by  many  who  attend  the  Phil- 
adelphia market,  is  erroneously  called  the  Golden 
Pippin,  (which  is  a  very  small  apple  imported  from 
England,  see  No.  64.) 


NO.    16.  CORLIES'    SWEET.  )  ,  - 

This  is  a  large  fair  apple,  rather  long  in  shape ;  of 
a  bright  yellow  colour,  smooth  skin,  a  faint  blush,  and 
a  few  small  grey  specks;  the  stalk  is  short  and  of  a 
middling  thickness ;  the  flesh  is  coarsely  grained,  white 
and  sweet — it  ripens  in  September  and  October,  but 
will  keep  later  for  cider,  for  which  it  is  highly  esteem- 
ed :  the  tree  grows  vigorously,  Avith  a  singularly  deep 
green  foliage  and  round  head ;  it  is  a  great  bearer ;  it 
was  brought  from  East- Jersey. 


NO.    17.    POVESHON. 

Tliis  is  a  fine  cider  fruit  in  September  and  October, 
when  it  ripens  and  falls  from  the  tree.  The  size  is 
small,  the  form  flat,  the  skin  smooth  and  of  a  deep  red 
with  rich  yellow  flesh,  which  is  sweet,  and  uncom- 
monly dry.  The  skin  of  this  apple  is  full  of  dark  red 
blotches  running  longitudinally;  with  small  white  spots: 


.iPPLES.  1 1 1 

tlie  tree  grows  very  straiglit,  with  upright  branches, 
ajid  is  a  great  bearer.  It  is  celebrated  for  making 
fine  early  cider  in  Essex  county  New-Jersey,  where 
it  was  iirst  cultivated,  and  derives  its  name  from  tlie 
familv  who  bronsrht  it  into  notice. 


^        NO.    18.    STYRE. 

This  is  the  most  celebrated  and  extensively  culti- 
vated cider  apple  in  England ;  and  is  also  a  good 
eating  apple :  the  size  is  above  middling,  the  colour 
of  a  pale  yellowish  white ;  the  flesh  is  firm,  and  when 
fully  ripe,  of  a  fine  flavour :  the  cider  when  produced 
from  a  light  rich  soil,  is  rich,  highly  flavoured  and  of 
a  good  body :  its  price  in  England  is  frequently  four 
fold  that  of  common  sale  cider — the  fruit  is  pale 
rinded,  but  produces  a  high  colonized  liquor.  Tlie 
tree  is  of  a  singularly  beautiful  gi-owth,  remarkably 
beesom-headed,  throwing  out  numerous  straight  lux- 
uriant shoots,  growing  upwards  from  the  crown,  in 
the  form  of  a  willow  pollartl,  running  much  to  wood, 
'^nd  in  deep  soils,  growing  to  a  great  size  before  it  1  e- 
comes  fruitful :  it  suits  sandy  ground  :  by  the  end  of 
September  it  is  ripe  in  England,  generally  the  mid- 
dle of  October  is  in  common  years  the  time  of  gather- 
ing— by  Mr.  Knights  experiments,  the  must  out- 
weighed all  others  except  that  of  a  new  variety,  pro- 


112  APPLES. 

duced  by  mixing  the  Lulham  Green,  and  Siberian 
Crab  :  Marshall  states,  that  nearly  one  third  more  of 
Style  apples  are  required  to  produce  a  barrel  of  cider, 
compared  with  common  apples. 

The  Styi-es  growing  in  my  orchards,  are  as  large 
as  Newton  Pippins,  and  remarkably  fair;  I  have  kept 
several  of  them  free  from  rot  to  the  latter  end  of  Jan- 
uary— ^from  this  experiment,  I  should  venture  to  pro- 
nounce them  highly  estimable  for  late  cider. 


NO.    19.    FAMA    GUSTA. 

Is  an  apple  impoi'ted  from  England,  of  a  large  size, 
somewhat  resembling  the  yellow  Bellflower  in  shape 
and  size.  The  skin  is  smooth,  of  a  pale  green  colour ; 
the  flesh  white  and  hard,  with  some  acidity — the  stalk 
is  long,  and  strongly  attached  both  to  the  twig  and 
fruit;  it  is  inserted  in  a  deep  and  singularly  guttered 
cavity :  the  tree  grows  vigorously,  but  in  an  unsightly 
form,  shooting  its  branches  irregularly  in  a  horizontal 
direction :  the  time  of  ripening  is  October ;  tliis  tree  is 
said  to  have  been  brought  from  the  Island  of  Cyprus. 


No.  13.  Hagloe  Crab. 


No.  1 1  Siberian 
Crab. 


/i 


•#. 


No.  14  American  Nonpareil. 


No.  15.  Holland  Pippin. 


No.  17.  Poveshon. 


No.  18.  Styre. 


No.  19.  Fama  Ousta. 


f 


No.  SO.  i)rap  D'Or  oi"  France. 


APPLES.  ,  \  12 


NO.    20.  DRAP  D'OR  of  FRANCE. 

This  apple  I  impoi*ted  fron  London  ;  it  is  very  laraje 
and  fair,  of  a  round,  and  rather  flat  shape ;  the  skin 
is  of  a  bright  yellow  colour,  with  small  black  spots, 
and  delicate  blotches  :  the  flesh  is  white,  large  grained, 
crisp  and  pleasant — it  ripens  in  September,  and  keeps 
wxU  for  some  time :  the  tree  is  large,  vigorous  and 
finely  shaped — round,  regular  and  spreading :  it  is  a 
great  bearer,  and  highly  worthy  of  cultivation. 


NO.   %i.    WHITE    S.WEETING. 

This  is  a  large,  fair,  pale  yellow  apple,  rather  of 
an  oblong  shape ;  the  flesh  is  white,  sweet,  and  tough,, 
of  a  pleasant  taste ;  and  makes  excellent  food  for  hogs, 
and  very  fine  cider  in  September.  The  tree  grows 
very  handsomely  and  vigorously,  and  thrives  uncom- 
monly well  on  sandy  ground :  it  has  been  much  cul- 
tivated in  the  neighbourhood  of  Burlington  N.  J. 
where  it  is  known  by  thg  name  of  Wetherills  white 
Sweeting. 


U4  APPLET., 


NO.  2S.    CATLINE,  OR  GREGSON  APPLE. 

The  Catlinc  is  an  apple  rather  l)elow  the  middling 
size:  and  is  sometimes,  in  a  fruitful  year,  and  on  a 
full  bearing  tree,  quite  small:  it  is  a  great  bearer — 
the  form  is  flat,  the  stalk  short  and  thick,  the  skin 
smooth,  and  of  a  beautiful  yellow,  with  a  clear  and 
brilliant  red  towards  the  sun,  with  numerous  streaks 
and  many  dark  spots  scattered  on  the  surface.  The 
flesh  is  a  pale  yellow,  tender,  rich,  juicy  and  sweet : 
as  an  eating  apple  in  October,  November,  and  De- 
cember, it  is  particularly  fine ;  and  is  considered  as  a 
good  early  cider  apple,  although  not  sufficiently  strong 
for  bottling  ;  the  tree  is  small,  the  form  regular,  and 
round  in  the  head ;  the  shoots  straight  and  delicate ; 
the  foliage  of  a  lively  green — it  is  very  productive, 
and  in  six  or  seven  years  after  transplanting,  it  bears 
abundantly,  when  well  cultivated. 


NO.  23.    GLOUCESTER  WHITE. 

This  apple  is  of  a  middling  size;  of  a  shape  not 
very  uniform,  varying  from  an  oblong  to  a  flat  form  : 
the  colour  when  ripe,  is  a  bright  yellow,  with  clouds 
of  black  spots :  the  flesh  is  yellow,  rich,  breaking,  and 
juicy;  of  a  flue  flavour  as  a  table  apple^  and  producing 


APPLET.    ^  115 

cider  of  an  exquisite  taste.  The  stalk  is  of  the  ordi- 
nary length,  inserted  in  a  cavity  of  medium  depth,  tlie 
crown  is  moderately  deep  :  the  time  of  ripening  is  a- 
bout  the  first  of  October,  after  which  the  fruit  soon  falls 
and  is  fit  for  cider.  It  docs  not  keep  long,  but  while 
in  season,  is  a  delicious  table  apple,  the  tree  is  very 
thrifty,  hardy  and  vigorous  ;  of  a  regular  and  beautiful 
form,  and  very  productive.  It  is  much  cultivated  in  the 
lower  counties  of  Virginia,  from  whence  I  procured  it, 
as  an  apple  of  high  reputation. 


^^_     NO   24?.    DOMINE.' 

The  Domine'  was  imported  from  England :  the  tree 
is  remarkably  handsome,  tall,  upright,  and  spreading, 
and  of  luxuriant  growth ;  the  fruit  is  large  and  fair : 
the  colour  a  greenish  yellow,  with  a  blush  towards 
the  blossom  end  ;  the  stalk  is  thick  and  short,  planted 
in  a  large  hollow,  as  is  also  the  crown — the  flesh  is 
firm,  juicy,  rich,  and  of  a  fine  flavour.  It  ripens  in 
October,  and  bears  abundantly. 


NO.  25.    LOANS  ENGLISH  PEARMAIN. 

This  apple  is  below  the  middling  size ;  the  form  i« 
flatter  than  the  Hertfordshire;  or  winter  Pearmain ;  the 


I 


116  APPLES. 


skin  is  red,  with  russet  spots  resembling  the  Royal 
Pearmain ;  the  flesh  is  firm,  rich,  juicy,  and  spright- 
ly :  it  ripens  in  September  and  October. 


NO.   26.  RAMBO,  OR  ROMANITE. 


^7r^ 


^A 


This  apple  is  much  cultivated  in  Delaware,  Penn- 
sylvania, and  New-Jersey;  taking  its  name  from  the 
families  by  whom  it  was  introduced  into  notice.  It  re- 
sembles the  Vandervere  in  its  appearance,  but  is  a 
sweeter  and  more  juicy  fruit ;  the  form  is  flat,  the  size 
middling,  the  skin  a  pale  yellow,  with  faint  red  streaks 
towards  the  sun ;  the  flesh  tender  and  sprightly:  it  is 
much  admired  as  a  cooking  apple — it  makes  tolera- 
bly good  cider,  but  not  of  the  first  quality ;  and  is  a 
fine  table  apple.  Tlie  tree  grows  large,  the  leaves  are 
of  a  pale  yellowish  green ;  it  ripens  in  the  fall,  and 
keeps  for  several  months — it  is  known  by  the  name  of 
Seek  no  farther  in  the  Philadelphia  market,  where  it 
is  a  highly  popular  fruit,  in  the  fall  months ;  it  is  in 
some  parts  of  the  country,  called  the  Bread  and 
Cheese  apple. 


No.  23.  Catline. 


No.  g4j.  Domine'. 


-% 


No.  23.  Gloucester  White. 


No.  28.  Pomme  D'Apis.      No.  25.  Loans  English  Peamain. 


No.  26.  Rambo,  or  Romanite. 


No.  S7.  Monstrous  Pippin. 


No.  31.  Doctor;  or  Dewit  Apple. 


APPLES.  117 


NO.    27.     MONSTROUS     PIPPIN,    OR    NEW-YOUK    GLORIA 
MUNDI. 

This  apple  originated  on  Long  Island,  state  of 
New- York;  it  is  of  an  uncommonly  large  size,  weigh- 
ing from  twenty  to  twenty- seven  ounces  :  when  ripe, 
the  skin  is  yellow,  smootli,  and  full  of  v,  hite  spots ; 
the  stalk  is  short,  and  grows  in  a  deep  cavity,  the  eye 
is  also  very  deep ;  the  flesh  is  juicy,  white,  tender, 
and  sprightly,  and  is  very  excellent  for  cooking,  but 
has  not  sufficient  flavour  for  a  fine  table  fruit,  and  is  not 
rich  enough  for  cider :  its  uncommon  size  subjects  it 
to  be  blown  down,  and  to  be  stolen :  it  is  not  there- 
fore a  desirable  apple  beyond  a  few  trees  in  a 
collection. 


>.0.    ^b.    POMAIE    D  API,-.. 

This  apple  is  called  in  New- York  the  Lady  apple 
from  the  beauty  of  its  appearance  •  it  is  of  a  very  small 
size,  and  flat  form — the  colour  wlien  ripe,  a  brilliant 
yellow,  with  a  dark  red  cheek ;  the  skin  s?>iooth,  the 
flesh  white,  crisp,  breaking,  and  of  a  very  delicate 
taste,  with  very  little  core ;  the  juice  mild  and  agree- 
able, the  seeds  small,  siiortaad  wide:  the  tree  grows 
remarkably  straight^  with  upright  branches;  and  is  of 


118  4PPLES^ 

middling  size.  In  France,  from  whence  it  was  impor- 
tedj  it  is  sometimes  called  Long-bois,  or  Longwood — 
the  fruit  grows  in  clusters ;  it  is  a  late  but  abundant 
bearer;  it  keeps  well  during  the  winter,  and  hangs 
late  on  the  tree  :  it  is  a  much  admired  dessert  apple  ; 
no  trees  make  a  more  handsome  appearance  in  an 
orchard ;  the  leaves  are  small,  and  the  wood  dark, 
approaching  to  a  black. 


NO.    S9.    MONSTROUS    BELLFLOWEB, 

A  very  large,  fair,  and  beautiful  apple;  of  an  ob- 
long shape  resembling  the  yellow  Bellflower,  but 
more  regular  in  its  form,  and  of  a  paler  yellow  colour. 
The  flesh  is  rich,  juicy  and  tender ;  it  ripens  in  Octo- 
ber, and  is  a  pleasant  fruit,  although  inferior  to  many 
excellent  apples  of  the  season — the  foliage  of  this  tree 
is  singularly  large  and  luxuriant;  the  growth  very  reg* 
ular  and  strong;  the  form  upright. 


NO.    30.    POUND    APPLE. 

This  is  a  large  fair  apple,  very  showy;  the  form  is 
flat,  the  stalk  short  and  planted  in  a  deeply  indented 
cavity — the  skin  is  smooth,  a  pale  yellow  inclining 
to  a  green,  streaked  with  a  lively  red — the  flesh  of  a 


jiPPLRS.  119 

yellowish  cast,  mixed  with  a  small  portion  of  green; 
juicy  and  sprightly,  well  fitted  for  cooking — it  ripens 
in  October,  and  keeps  for  several  months — the  tree  is 
large,  vigorous  and  spreading.  The  size  of  this  ap- 
ple has  attracted  more  attention  than  it  merits  from  its 
other  properties ;  as  a  table,  cooking,  or  cider  fruit,  it 
is  inferior  to  many  others  which  ripen  at  the  same 
season. 


._  2^0.    31.    DOCTOR,  OR  DEWIT  APPLE. 

This  is  a  very  large,  fair,  and  beautiful  apple — the 
form  is  rather  ilat;  the  skin  is  smooth,  with  a  yellow 
ground,  clouded  and  streaked  with  shades  of  red,  with 
a  few  small  dark  spots  or  clouds — the  stem  is  very 
short,  and  both  ends  deeply  indented — the  flesh  is 
tender,  juicy,  and  highly  flavoured,  remarkably  brea- 
king— it  ripens  in  October,  and  keeps  for  several 
months :  it  is  among  the  most  admired  apples  of  the 
season  as  a  table  fruit.  It  derives  its  name  from  a 
physician  in  Germantown,  near  Philadelphia,  by 
W'hom  it  was  first  broudit  into  notice. 


12©  APPLES. 


.    NO.    32.  NEWARK  KING,    OR  IHNCHMAN  APPLE. 

Tills  is  a  large,  fair,  and  handsome  apple ;  called  X)l 
the  Newark  King  in  East- Jersey,  and  the  Hiucliman 
apple  in  Gloucester  connty,  West- Jersey,  where  it 
was  first  bronght  into  notice  by  a  person  of  that  name : 
it  is  shaped  like  a  Priestly,  and  very  much  resembles 
a  large  late  Pearmain,  of  very  regular  growth — the 
skin  is  smooth,  red,  streaked,  with  yellow  dots — it  is 
a  fall  and  early  v,  inter  apple — the  tree  is  of  vigorous 
growth — very  spreading,  and  bears  abundantly. 


NO.    33.    BELL-FLOWER. 

•  A  remarkably  large,  beautiful  and  excellent  apple, 
both  for  the  dessert  and  for  cooking — it  is  of  a  pale, 
but  bright  and  fair  yellow  colour ;  the  cheek  next  the 
snu  has  sonietimes  a  blus'i,  but  more  frequently  is 
without  any  red :  the  form  is  oblong,  somewhat  poin- 
ted at  the  blossom  end — both  ends  are  deeply  inden- 
ted— the  flesh  is  rich,  juicy,  tender  and  sprightly;  it 
has  uncommonly  large  full  seeds,  which  are  lodged 
in  a  pericarpium  of  unusual  size,  and  if  shaken  can 
be  distinctly  heard  ;  it  ripens  late  in  October,  w  hen  its 
great  weight  causes  it  to  fall  in  windy  weather — if 
carefully  picked  before  they  are  too  ripe,  tliey  will 


No.  30.  Pound  Apple. 


I 


r 


;No.  B%  Wine  Apple. 


2! 
o 

5 


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O 


tn 


t2l 

p 

00 
o 


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IS 


JlPPLES.  121 

keep  in  high  perfection  through  the  winter,  till  late  in 
the  spring,  especially  when  tiiey  arc  shrivelled  or 
wilted — from  their  beauty  and  excellence,  they  are 
the  most  popular  apple  in  the  Pliiladelphia  market : 
the  tree  grows  very  large  and  spreading ;  it  should 
be  trained  higlr,  or  the  limbs  will  touch  the  ground 
w  lien  in  full  bearing — it  succeeds  best  on  light  rich 
soils.  The  original  tree  is  said  to  be  now  standing 
on  a  farm  near  Crosswicks,  Burlington  county,  N. 
Jersey,  very  large  and  old. 


NO.    34.    WINE    APPLE. 

An  uncommonly  large,  fair,  handsome  red  apple — - 
tlie  form  is  round,  iiatat  the  ends  :  the  skin  is  a  lively 
red,  streaked  and  spotted  with  a  small  portion  of 
yellow:  the  stalk  end  frequently  of  a  russet  colour, 
])otIi  ends  deeply  indented  ;  the  stalk  very  short,  the 
taste  is  rich  and  pleasant,  an  admh-ed  table  fruit,  and 
excellent  for  cooking  as  well  as  for  cider ;  it  ripens 
in  October,-  and  keeps  w  ell  through  the  fall  and  win- 
ter.  The  tree  is  uncommonly  large  and  handsome, 
the  leaves  small,  it  bears  abundantly ;  from  its  sprea- 
ding form,  it  does  not  require  much  trimming — it  is 
probably  as  saleable  an  apple  as  any  sold  in  the 
Philadelphia  market :  in  the  state  and  county  of  Del- 
aware it  is  called  the  Havs  Winter :    and  in  some 


122  4PPLEii. 

places  ill  New- Jersey,  the  fine  Winter,  and  large 
Winter  Red :  I  have  been  informed,  that  the  origi- 
nal cultivator  of  tljis  apple,  made  admirable  cider  by 
throwing  about  one  shovel  full  of  sandy  loam  into  a 
pressing,  which  had  an  eifect  in  lessening  the  acidity, 
and  made  a  clear,  sweet  liquor,  by  this  novel  mode 
of  fining. 


NO.  35.    ROYAL  PEARMAIN. 


4^ 


Is  a  fine,  large  apple,  rather  flat  in  its  form,  of  a 
rich  russet  colour,  blended  with  red,  faintly  streaked 
and  dotted  with  spots  of  russet.  The  skin  is  rough, 
the  flesh  a  rich  yellow,  of  a  very  sprightly  taste,  and 
firm  in  its  texture ;  when  first  gathered,  rather  tart, 
but  becomes  botli  sweet  and  tender  by  keeping :  it  is 
a  good  table  apple,  and  makes  excellent  cider ;  the 
size  that  of  a  Vandervere ;  it  ripens  in  October,  and 
will  keep  till  February  and  Marcli — it  is  highly  es- 
teemed by  the  planters  in  Virginia,  whence  I  procu- 
red it  from  the  neighbourhood  of  Richmond  :  the  tree 
grows  tall  and  straight,  with  a  luxuriant  foliage  and 
regular  form,  and  is  a  most  abundant  and  uniform 
bearer.  This  apple  is  known  in  Pennsylvania,  and 
much  cultivated,  under  the  name  of  the  Merrits 
Pearmain. 


^PPLKS.  125 


NO.  36.    LONG   ISLAND  RUSSET. 

This  is  a  small  apple,  very  mucli  in  appearance 
like  the  Coopers  Russetins;;  the  form  is  rather  ob- 
long, diminisliing  towards  tlie  crown,  which  is  very 
hollow ;  the  stalk  is  a  full  inch  in  length,  planted 
very  deep—the  flesh  is  dry  and  sweet;  makes  a  very 
sweet  simpy  cider,  which  when  fined  is  much  admi- 
red—the skin  is  of  a  yellow  russet,  clouded  with 
black  spots — this  apple  keeps  well. 


NO.  37.    GOLDEN   PEARMAIN. 

Called  in  New- York  and  East-Jersey,  the  Ruck- 
mans,  or  J  )utch  Pearmain;  and  in  other  places  the 
Red  Russet ;  is  a  most  valuable  apple  for  cider,  and 
for  family  use  :  the  size  is  middling,  the  form  rather 
flat,  the  skin  rough,  with  a  large  portion  of  bright 
russet,  mingled  with  red  towards  the  sun  w hen  fully 
ripe— the  flesh  is  rich,  tender,  and  rather  dry— it  is  a 
great  and  uniform  bearer;  the  tree  grows  luxuriantly, 
with  strong  shoots,  and  a  close  compact  head — the 
fruit  ripens  in  November,  and  keeps  well  through  the 
winter. 


124  APPLES. 


NO.  38.    MORGAN  APPLE. 


This  is  a  fall  and  early  winter  apple,  of  a  size  a~ 
bove  the  middling,  and  a  form  rather  oblong,  a  little 
diminished  towards  the  crown— it  is  nearly  round  at 
each  end,  there  being  but  little  bollow  at  the  crown 
or  stem;  the  skin  is  rough,  the  colour  a  pale  yellow, 
with  numerous  small  points;  the  ilesb  a  pale  yellow, 
very  tender,  with  an  agreeable  taste,  but  rather  dry — 
the  stalk  is  long  and  thin :  the  tree  grows  thriftily, 
and  produces  abundantly;  the  fruit  ripens  in  October, 
and  keeps  well  for  several  months.  It  takes  its  name 
from  Mr.  Benjamin  Morgan,  late  of  Gloucester  county 
New-Jersey. 


NO.    39    SHIPPENS    RUSSETING. 

This  is  a  large  flat  apple,  of  an  irregular  form,  with 
a  yelloM^sh  green  skin,  mixed  with  a  coarse  thick  rus- 
set, and  a  portion  of  red  :  it  is  much  esteemed  for  stew- 
ing, and  may  be  used  for  this  purpose  before  it  is  ripe, 
or  even  full  grown,  and  is  continually  improving 
through  the  autumn,  till  late  in  the  season.  Like  all 
the  Russeting  tribe,  it  is  a  dry  fruit ;  it  is  a  great  and 
constant  bearer ;  the  tree  grows  vigorously,  and  attains 
to  a  large  size ;  the  name  was  taken  from  the  late 


APPLES.  ,5, 


chief  Justice  Shippen,  in  whose  garden  in  Philadel- 
phia the  original  tree  stood. 


NO.    40.   BULLOCKS    PIPPIN^   OR    SHEEP  NOSE. 

This  is  one  of  the  finest  apples  in  New-Icrsej, 
in  the  autumn  and  early  winter  months.     In  size  it 
is  below  middling^the  skin  is  yellow,  inclining  to  a 
russet;  the   flesh  is   yellow,  rich,  juicy,   tender  and 
sprightly  ;  it  is  an  excellent  cider  apple,  and  when  ba- 
ked, is  the  best  apple  1  am  acquainted  with— the  form 
is  that  of  a  heart,  pointed  towards  the  crown  ;  the  stalk 
short;  the  tree  handsome,  the  top  round  and  regular, 
the  foliage  dark  and  luxuriant— a  great  and  constant 
bearer— it  is  a  native  of  Burling-ton  county  New-Jer- 
sey—it  is  sometimes  called  the  Long  Tom  ;  it  derives 
one  of  its  names  from  the  family  of  Bullock,  but  is 
more  generally  distinguished   by  tJic  vulgar  name  of 
Sheep-nose,  from  a  supposed   resemblance  between 
the  form  of  the  apple  and  that  part  of  a  sJieep. 


NO.    41.    RirJSTONE    PIPPIJV, 


in 


This  is  an  admired  English  apple,  which  I  olna 

ed  from  Mr.  Priestly  late  of  Northumberland,  Pc»u. 

sylvania— the  size  is  large,  the  form  rather  flat,  tii© 

16 


126  APPLES. 

skin  streaked  with  red  and  yellow,  with  a  small  por- 
tion of  russet :  it  is  an  excellent  table  and  baking  apple; 
in  season,  from  October  till  April. 


NO.    43.    REINETTE    FRANCHE. 

This  is  the  most  admired  winter  apple  in  France ; 
the  size  is  large,  the  shape  long,  flat  at  the  ends,  and 
lessening  towards  the  crowYi :  the  skm  is  yellow,  and 
when  fully  ripe,  is  apt  to  shrivel — it  has  usually  a  num- 
ber of  cloudy,  black,  and  russet  spots  on  the  skin — 
the  stalk  is  short  and  thick,  planted  deep — the  flesh 
firm,  ricli  and  sprightly — it  is  often  kept  sound  till 
the  second  year — the  tree  is  of  a  handsome  form,  tall, 
large,  of  vigorous  growth,  and  an  abundant  bearer. 


NO.    43.    NEWTON    SPITZEMBERG. 

This  apple  is  in  some  parts  of  this  State  called  the 
English,  or  Burlington  Spitzemberg :  it  was  brought 
from  Newton  on  Long-Island — it  is  a  large  round 
and  fair  fruit;  the  skin  a  lively  but  deep  red,  streaked 
with  darker  shades  of  red  towards  the  stalk,  and  full 
of  small  yellow  dots  towards  the  crown ;  the  stalk  is 
short,  and  grows  m  a  deep  hollow,  the  crown  is  deep- 
ly indented — the  flesh  yellow^  rich  and  highly  fla- 


APPLES.  \%t 

vouied — it  is  admired  both  for  its  taste  and  beauty — 
it  ripens  in  October,  and  falls  from  the  tree,  but  pro- 
perly treated  will  last  for  several  months.  The  form 
of  the  tree  is  regular,  liandsome  and  spreading ;  the 
growth  vigorous,  exhibiting  an  appearance  equal  to 
any  tree  in  our  orchards  for  beauty. 


—-'-        NO.  44.    ESOPUS  SPITZEMBERG. 

This  apple  possesses  great  beauty,  and  exquisite 
flavour — it  is  said  to  have  originated  in  the  vicinity  of 
Albany — it  is  supposed  to  deteriorate  when  trasplaut- 
ed  to  the  south  of  the  Highlands  on  the  Hudson  Ri- 
ver. In  size,  it  is  a  large  apple ;  in  form  oblong — a 
fair  and  smooth  skin,  the  colour  a  lively  and  brilliant 
red  approaching  to  a  scarlet,  with  numerous  small 
yellow  spots — the  flesh  is  yellow,  and  singularly  rich, 
juicy  and  sprightly;  the  stem  is  of  moderate  length, 
planted  in  a  deep  hollow,  the  end  projecting  a  little 
beyond  the  level  of  the  fruit :  its  maturity  is  about 
Christmas :  the  tree  has  a  peculiar  growtli,  with  long 
and  hanging  shoots.  This  appears  to  be  the  same 
with  the  Flushing  Spitzemberg  of  Long-Island ;  the 
diflerence  between  them  is  of  the  slightest  shade,  and 
may  be  probably  produced  by  soil  or  aspect^  or  by 
cultivation  in  a  mountainous  or  flat  countrv. 


128  APPLES. 

NO.  45KAIGHNS  SPITZEMBERG. 

This  apple  has  a  faint  resemblaDce  to  the  Esopus 
Spitzemberg,  but  is  more  pointed  towards  the  crown : 
the  colour  is  a  lively  but  pale  red,  faintly  streaked,  and 
full  of  while  spots  :  tlie  skin  is  smootli,  the  stem  long 
and  deeply  planted,  the  crown  very  hollow — the  ilesli 
finely  flavoured,  yellow,  juicy,  and  tender;  a  beautiful 
early  winter  fruit,  highly  deserving  of  propagation. 
The  tree  is  of  spreading  growth,  and  a  very  unsight- 
ly form ;  its  name  is  derived  from  a  family  residing 
in  Gloucester  county  New-Jersey,  where  it  was 
first  cultivated. 

NO.  4?6.    IRISH    APPLE. 

This  is  a  fruit  of  large  size,  bearing  a  strong  re- 
semblance to  the  yellow  Newton  Pippin  both  in 
form  and  colour:  the  skin  is  full  of  small  red  spots--- 
the  form  is  fiat— the  stem  short  and  deeply  planted : 
the  flesh  is  pleasant,  rich,  juicy,  and  sweet— it  ripens 
in  November,  and  will  keep  for  some  months--the 
tree  grows  upright  with  delicate  limbs.  1  have  dis- 
covered this  tree  to  be  deficient  in  hardiness  in  light 
soils  ;  in  a  row  of  twenty,  planted  twelve  years  ago,  a 
large  portion  died  at  an  early  age  5  those  which  sur- 


No.  4^.  Reinette  Franche. 


No.  43.  Newton  Spitzemberg, 


No.  4i4!.  Esopus  Spitzemberg. 


No.  45.  Kaighns  Spitzemberg. 


No.  ^t  Irish  Apple. 


No.  4// .  Winter  Pearmain. 


No.  4)8.  Jersey,  or  R.  I.  Greening. 


APPLES.  129 

vived  the  first  season,  attained  a  considerable  size, 
and  bore  tolerably  well:  last  year  (1815)  the  remain- 
ing six  or  seven  perished,  from  the  bursting  and  de- 
cay of  the  bark  near  the  surface  of  the  earth. 


NO.  47.    WINTER  PEARMAIN. 

Is  called  in  England,  the  Hertfordshire  Pearmain, 
and  is  sometimes  known  by  the  name  of  the  French 
Pearmain  in  this  country— it  is  one  of  the  most  estima- 
apples  of  the  season  :  as  a  table  fruit,  it  is  rich,  break- 
ing and  sprightly,  though  not  very  full  of  juice--few 
apples  surpass  it  for  cooking,  and  it  produces  excel- 
lent cider — it  ripens  in  October,  and  will  keep 
through  the  winter.  The  fruit  is  of  moderate  size, 
of  an  oblong  form,  very  free  from  blemishes ;  the  skin 
is  smooth,  of  a  dull  red,  fahitly  streaked  with  green, 
which  when  exposed  to  the  sun,  turns  to  a  yellow, 
with  indistinct  russet  spots  :  the  tree  grows  handsome- 
ly, with  a  large  and  regular  form,  and  is  supposed  to 
be  the  most  hardy  and  uniformly  productive  apple  in 
our  orchards,  well  adapted  to  light  soils. 


NO.  48.  JERSEY,  OR  RHODE-ISLAND  GREENING. 

Sometimes  called  the  Burlington  Greening ;  is  a  ve- 


130  APPLES. 

ry  large  fair  apjile,  of  a  round  shape  with  a  yellow- 
ish green  skin,  spotted  with  red  like  a  Newton  pippin; 
the  ends  are  somewhat  flattened,  and  the  stem  and 
crown  sunk  below  the  level  of  the  fruit :  the  flesh  is 
rich,  juicy,  tender,  and  very  yellow — as  a  table  fruit, 
in  October,  November  and  December,  it  is  highly  es- 
teemed— the  tree  is  very  large,  the  limbs  strong  and 
spreading,  the  growth  very  luxuriant. 


NO.    49.    FRENCH    VIOLET. 

This  is  a  much  admired  apple  in  France ;  in  this 
country,  its  merit  does  not  appear  equal  to  many 
others  ripening  at  the  same  time.  It  is  a  beautiful 
fruit,  of  a  regular  oblong  form,  rather  above  the  mid- 
dling size — the  skin  a  dark  brilliant  red,  very  smooth 
and  faintly  streaked,  with  large  blotches  of  fawn  co- 
lour— the  flesh  is  white,  juicy,  tender,  and  delicate, 
but  not  highly  flavoured ;  it  ripens  in  the  autumn,  and 
will  keep  well  through  the  early  part  of  winter.  The 
tree  is  handsome  and  vigorous,  bears  at  an  early  age 
very  abundantly;  the  fruit  grows  at  the  extremities 
of  the  branches,  with  very  small  footstalks. 


APPLES.  131 


NO.    50.    SEEK   NO    FURTHER, 

This  apple  is  a  native  of  one  of  the  Eastern  states; 
it  is  a  large  fruit,  of  a  round  but  oblong  form,  tlie 
skin  smooth,  of  a  yellowish  green  colour;  the  flesh 
yellow,  juicy,  rich  and  tender;  an  agreeable  early 
winter  apple :  the  tree  bears  w  ell,  the  trunk  straight 
and  tall,  shooting  its  branches  upwards  in  a  hand- 
some and  regular  form. 


NO.    51.    SCRIVENERS    RED. 

Is  a  handsome  and  fair  apple — the  colour  a  bright 
red,  with  faint  red  streaks,  and  small  white  spots — 
in  appearance,  resembling  the  wine-sap  :  the  stalk  is 
long,  and  grows  in  a  deep  cavi^ ;  the  shape  oblong, 
diminishing  towards  the  crown — the  flesh  is  juicy, 
breaking,  and  highly  flavoured ;  it  ripens  in  October, 
and  keeps  well.  It  is  an  admired  cider  fruit  in  some 
parts  of  the  states  of  Maryland  and  Delaware. 


NO.    53.    CIDER    APPLE. 

The  apple  propagated  under  this  name,  is  liighly 
esteemed  as  a  most  productive  and  excellent  cider 


k 


132  APPLES. 

fruit,  in  the  couDty  of  Bucks,  and  the  contiguous  parts 
of  Pennsylvania :  the  size  is  middling,  its  appearance 
resembles  the  Vandervere — the  skin  is  smooth,  a  live- 
ly streaked  red — it  is  a  pleasant  table  fruit,  but  is  chief- 
ly used  for  cider.  The  tree  is  tall,  the  limbs  shoot 
upwards ;  it  is  sometimes  loaded  with  fruit  beyond  any 
other  tree  in  our  orchards,  requiring  great  care  to  pre- 
vent the  branches  being  destroyed  by  the  w  eiglit  of 
fruit.  It  ripens  in  October  and  November. 


NO.    53.    CANN    APPLE. 

This  apple  is  cultivated  in  West- Jersey  as  a  fine 
cider  fruit ;  it  takes  its  name  from  the  peculiarity  of  the 
shape,  w  hicli  resembles  a  cann— in  form,  it  approach- 
es to  a  cone-.-the  size  is  moderate,  the  colour  an  olive 
green,  with  a  portion  uf  red  in  the  cheek  next  the  Sun : 
tlie  skin  is  dotted  with  faint  spots,  and  towards  the 
blossom  end  inclines  to  a  brownish  red :  the  stem  is  of 
ordinary  size — the  flesh  white  and  sweet — the  tree  is 
of  thrifty  growth,  with  a  spreading  form. 


NO.    54.    ROMAN    STEM. 

This  apple  was  first  propagated  in  the  neighbour- 
hood of  Burlington  New- Jersey,  where  the  original 


Ko.  49-  French  Violet. 


No.  50.  Seek  no  further. 


No.  51.  Scriveners  Red. 


No.5S.  Cider  Apple« 


No.  53.  Cann  Apple. 


No.  5h  Roman  Stenio 


No.  55.  Cathead. 


No,  56.  Newark  Pippin. 


APPLES,  tS3 

tiee  is  now  standing.  It  is  an  excellent  early  winter 
fruit,  much  admired  for  its  tender,  mild,  juicy,  and 
agreeable  properties ;  the  size  is  small,  tbe  form  round, 
the  stalk  of  singular  appearance,  from  a  flesliy  protu- 
berance of  the  neighbouring  part,  resembling  an  aqui- 
line nose,  whence  the  apple  derives  its  name — the 
skin  is  rough,  the  colour  yellow,  with  black  clouds 
and  spots — the  tree  is  of  handsome  and  vigorous 
growth,  with  long  shoots,  and  great  f ruitf nines  s  :  it  is 
in  every  respect  deserving  of  extensive  cultivation. 


NO.    55.    CATHEAD, 

This  is  a  very  large  round  apple ;  flattened  at  the 
ends,  and  deeply  hollowed:  the  stalk  is  short  and 
thick,  so  deeply  sunk  as  to  be  almost  imperceptible — 
the  colour  a  gieenish  yellow,  the  flesh  white :  a  good 
apple  for  cooking  and  drying,  but  apt  to  drop  from 
the  tree  from  its  great  weight,  and  deficient  in  point 
of  richness  and  flavour. 


NO.    56.   NEWARK  PIPPIN. 

Called  the  French  Pippin  in  East- Jersey ;  and  iu 
other  places  denominated  the  yellow   Pippin:  ihii. 
apple,  on  young  trees,  is  sometimes  large ;  it  is  usu- 
17 


134  APPLES, 

ally  above  the  middling  size :  the  fonn  is  oblong — full, 
even,  and  fair,  hollowed  at  both  ends — the  skin  has 
a  greenish  cast,  turning  yellow  when  fully  ripe,  with 
clouds  of  small  black  dots — the  flesh  is  firm,  very  rich, 
juicy,  and  highly  flavoured ;  in  taste  and  colour  like 
the  yellow  flesh  of  a  pear :  it  is  the  finest  early  winter 
apple  of  the  middle  States,  and  continues  in  full  per- 
fection until  the  maturity  of  the  Newton  Pippin ;  it 
is  also  a  much  admired  cider  apple,  and  an  abundant 
bearer,  but  apt  to  drop  early  in  the  autumn:  the 
tree  is  of  an  irregular  growth,  the  branches  crooked 
and  drooping,  requiring  great  attention  to  pruning, 
which,  when  properly  done,  may  be  made  conducive 
to  the  improvement  of  the  natiu'al  growth — its  excel- 
lence will  remunerate  any  expense  in  rearing  the  tree, 
in  the  best  form  to  promote  its  growth. 


NO.    57.    CUMBERLAND    SPICE, 

This  apple  was  brought  from  Cumberland  county 
New-Jersey :  It  is  a  fine  fall  and  early  winter  fruit 
iBi'  the  ta])le — the  size  is  large,  the  form  rather  long, 
lessening  towards  the  point ;  the  colour  a  pale  yellow; 
the  stalk  short  and  thick,  with  a  small  cavity  around  it; 
the  flesh  is  remarkably  white,  tender,  and  easy  of  di- 
gestion ;  the  pericarpium  large  and  hollow ;  the  skin 
full  of  clouds  of  black  dots  near  the  stem,  apt  to 


jiPPLES..  135 

shrivel  after  keepins;  some  time ;  the  trees  are  thrifty 
and  fruitful. 


NO.  58.    BUOWNITE. 

A  fine  table  apple  in  the  beginning  of  winter,  and 
much  esteemed  for  cooking  from  September  till  Feb- 
ruary, when  it  becomes  mealy :  it  is  rather  a  small 
apple,  the  form  inclining  to  an  oblong,  a  little  pointed 
towards  the  crown — the  stalk  long  and  slender,  the 
flesh  tender,  delicate  and  sprightly,  resembling  the 
Pearmain  in  flavour  and  crispness.  This  fruit  was 
brought  from  the  neighbourhood  of  Wilmington  in 
the  state  of  Delaware,  where  it  is  propagated  under 
the  name  also  of  Browns  winter;  the  tree  is  of  regular 
growtl),  with  a  handsome  form,  and  spreading  branch- 
es. 


NO.  59.    AUNTS  APPLE. 

Tills  is  a  beautiful  and  large  apple,  of  an  oblong 
make,  resembling  the  Priestly  in  shape — tJie  skin 
smooth,  streaked  with  a  lively  red,  on  a  yellow 
ground  :  tlie  flesh  is  yellow,  breaking,  and  juicy ;  of 
an  agreeable  flavour,  but  not  rich — it  ripens  in  No- 
vember, and  from  its  handsome  appearance,  is  a  val- 


13S  JPPLEH. 

liable  market  fruit :  the  tree  is  small,  the  growth  deli- 
cate,  and  its  fruitfalness  great.  It  is  extensively  cul- 
tivated in  several  of  the  Eastern  counties  of  Penusyl- 
Vauia. 


NO.    60.    FENOUILLET  JAUNE,  OR    YELLOW    FEN- 
OUILLET. 

This  is  a  small  apple,  the  form  is  round,  the  stem 
short,  the  ends  not  much  sunk — the  skin  is  rough,  a 
yellowish  fawn  coloured  russet ;  the  flesh  of  a  yellow 
cast,  tender,  spnghtly,  and  pleasant — it  ripens  in 
November  and  keeps  well. 

-^  NO.    61.    WHITE    CALVILLE. 

This  is  one  of  the  most  admired  French  table  ap- 
ples, and  is  highly  esteemed  for  cooking:  the  size 
is  large,  the  form  flat,  the  skin  smooth;  the  colour 
a  pale  yellow,  with  a  faint  blush — the  flesh  is  white, 
tender,  light  and  large  grained ;  the  juice  lively  with- 
out acidity  :  the  axis  of  the  fruit  is  hollow,  surrounded 
by  five  large  seminal  lodges,  resembling,  when  cut 
transversely,  the  figure  of  a  star — ^when  ripe,  the  seeds 
may  be  heard  to  rattle :  the  stalk  is  small  and  of  mid- 
dling length,  the  ends  not  very  deeply  indented — the 
growth  of  the  tree  large,  vigorous  and  spreading;  it 


No.  60.  Fenouillet  Jauiie. 


No.  07>  Cumberland  Spice. 


No.  59.  Aunts  Apple. 


No.  61.  Golden  Pippin, 


No.  58.  Brownite. 


i 


No.  ei.  White  Calville. 

11 


No.  62.  Ked  Calville, 


^ 


§ 


No.  63.  Redling. 


% 


No.  65.  Quince  Apple, 


APPLES.  137 

bears  abundantly — tlie  fruit  ripens  in  October,  and 
keeps  through  the  Winter. 


NO.     62.    RED    CALVILLE. 


The  size  of  this  ^mle  is  about  middling ;  tlie  form 
rather  round,  flattered  at' the  stalk — the  stem  short 
and  thick;  the  skin  smooth ;  the  colour  dark,  covered 
with  a  white  down,  which,  when  rubbed  off,  leaves 
a  clear  and  almost  black  red ;  the  flesh  white,  spright* 
ly,  and  juicy,  but  not  rieli — it  ripens  in  November, 
and  keeps  well  through  the  Winter. 

This  apple  is  much  celebrated  for  Its  excellence 
by  the  French  writers,  but  does  not  appear  in  this 
country  to  merit  so  high  a  reputation  as  it  has  acqui- 
red in  France ;  its  greatest  merits  are  those  of  bearing 
abundantly,  and  keeping  well. 


'  ^  NO.    63.    REDLING. 

The  Kedling  is  a  fine  wi^iter  apple,  remarkable 
for  keeping  late  in  the  spring  in  higli  perfection ;  tlie 
eize  is  about  middling,  the  form  is  oblong,  the  colour 
a  lively  red  with  small  distinct  white  spots ;  the  skin 
fair  and  smooth,  with  the  appearance  of  a  Priestly. 


139  APPLES'. 


The'growth  of  the  tree  is  very  peculiar,  with  hanging 
Umbs  resembling  suckers. 


NO.   64.    GOLDEN  PIPPIN.- 

This  apple  possesses  the  liiaMst  reputation  in  Eu- 


i^t 
anHpi 


gland,  as  a  fine  winter,  table,  anWpider  fruit :  the  size 
is  very  small,  the  form  rather  flat,  the  skin  rough,  the 
colour  a  deep  rich  yellow,  mixed  with  russet — the 
flesh  yellow,  rich,  and  sprightly :  the  tree  is  small, 
the  branches  short,  the  growth  delicate;  and  by  Mr. 
Knight  in  his  treatise  on  orchards,  is  said  to  succeed 
best  on  sandy  soils.  There  appears  to  be  some  just- 
ness in  a  remark  of  English  writers,  that  the  climate  of 
England  is  peculiarly  favourable  to  this  apple — in 
this  country  it  does  not  rank  very  high  in  the  scale  of 
good  apples ;  this  may  proceed  from  climate  in  some 
degree,  but  it  is,  I  apprehend,  more  to  be  ascribed  to 
the  long  duration  of  the  variety,  which,  in  its  native 
soil,  is  supposed  to  have  diminished  the  excellence  of 
its  flavour  and  tlie  vigour  of  its  growth. 

NO.  65.    QUINCE  APPLE. 

The  tree  is  of  large  and  vigorous  growth — the  size 
of  the  apple  is  large ;  the  shape  flat ;  the  skin,  when 


APPLET,  139 


fiilly  ripe,  is  yellow ;  the  flesh  rich,  yellow  and  juicy — 
ill  appearance,  it  somewhat  resembles  a  large  yellow 
Newton  Pippin.  It  came  originally  from  the  state  of 
]^j[ew-York — ^ripens  iu  November. 


NO.  6iL  ORANGE  APPLE. 

This  is  a  fine  table  fruit  in  the  fall  and  early  winter 
months ;  and  is  thought  to  be  a  good  cider  fruit :  the 
size  is  small,  the  form  oblong — the  colour  a  greenish 
yellow — the  flesh  yellow,  rich,  juicy,  and  sprightly; 
the  tree  is  of  moderate  size,  the  growth  upright,  and 
its  fruitfulness  great.  It  is  much  cultivated  in  seve- 
ral of  the  middle  counties  of  New- Jersey  as  a  highly 
estimable  apple. 


*r.v  NO.  67.    BLACK  APPLE. 

The  size  is  below  middling ;  the  form  round,  but 
flat  at  the  ends,  the  stem  half  an  inch  long,  planted 
deep,  the  crown  not  much  hollowed ;  the  skin  smooth, 
of  a  deep  red — approaching  to  blackness,  with  a  down 
which  obscures  its  brightness  till  rubbed  off:  the  flesh 
is  yellow,  rich,  juicy,  crisp,  and  well  tasted — it  ripens 
in  November,  and  is  much  admired  as  a  fine  table  fruit, 
wliich  keeps  well — the  tree  is  of  moderate  size,  the 


140  APPLES, 

gi'owth  spreading,  with  drooping  limbs — it  is  a  great 
and  constant  bearer. 


NO.  68.  ROYAL   RUSSfir,  OR  LEATHER-COAT. 

This  is  an  apple  of  moderl^e*  size,  and  of  a  flat 
form — when  ripe,  the  side  next  41te  Sun  is  a  rich  red, 
intermixed  with  russet,  with  spots  of  white :  the  flesh 
is  well  flavoured,  sprightly,  and  tender ;  the  stem 
short  and  thick,  with  small  swellings  in  the  surround- 
ing parts — it  is  a  fine  cooking  apple,  keeps  well  and 
bears  abundantly.  It  was  imported  from  England, 
where  it  is  highly  esteemed  as  a  valuable  winter 
apple. 


NO.  69.  ROSE  APPLE   OP  CHINA. 

Is  a  handsome  large  apple,  of  a  form  rather  ob- 
long,  somewhat  diminished  towards  the  crown — the 
ends  but  little  hollowed — the  stalk  is  short  and  thick : 
the  skin  is  smooth,  streaked  with  red  and  green — it  is 
a  pleasant  and  juicy  table  fruit,  without  much  fla- 
vour :  the  time  of  ripening  is  October ;  the  tree  grows 
vigorously,  in  a  handsome  and  upright  form,  and 
bears  abundantly.  I  imported  this  *  apple  from  En- 
gland. 


No.  68.  Royal  Russet. 


No.  m.  Orange  Apple. 


# 


% 


No.  69*  Rose  Apple  of  China, 


No.  70.  Sweet  Pippin. 


No.  71  •  Vandervere. 


No.  7S,  TeUow  Newtoa  Pippin. 


m 


No.  73.  Green  Newton  Pippin. 


No.  74.  Michael  Henry  Pippin. 


jiPPLES.  141 


NO.  70.  SWEET  PIPPIN. 

Is  a  large  fair  flat  apple ;  its  shape  horizontally  is 
rather  elliptick  than  circular:  the  colour  is  a  brownish 
red,  with  a  mixture  of  a  small  portion  of  greenish  yel- 
low, somewhat  resembling  in  appearance  the  grey- 
house — the  stalk  is  short  and  deeply  planted  in  a 
large  cavity — the  crown  is  much  sunk ;  the  flesh  firm 
and  solid — it  is  a  sweet  apple,  rather  dry,  and  defi- 
cient in  flavour — the  tree  bears  abundantly. 


_  NO.    71.    VAJV^DERVERE 

This  apple  is  sometimes  called  the  Staalcubs,  from 

a  family  in  Delaware  State,  by  whom  it  was  cultiva^ 

ted  5  it  is  of  moderate  size,  and  when  groAving  on  a 

highly  cultivated  light  rich  soil,  is  a  much  admired 

fruit  for  culinary  purposes  :  it  is  a  tolerable  eating  ap- 

pie,  and  when  free  from  the  bitter  rot,  makes  good 

cider — it  is  a  winter  fruit,  but  can  be  used  for  cooking 

very  early,  when  quite  green,  and  not  half  grown. 

The  form  is  flat ;  when  ripe,  the  skin  is  a  pale  red, 

with  rough  yellowish  spots,  and  some  clear  yellow ; 

the  flesh  is  rich,  yellow,  sprightly,  and  tender— lime 

is  said  to  be  useful  in  destroying  the  bitter  rot  to  wliich 

this  apple  is  very  liable— the  trees  in  good  ground 
18 


U2  APPLES. 

attain  to  a  large  size,  and  are  great  bearers — a  pint 
of  the  juice  of  this  apple,  weighs  eleven  penny-weights 
more  than  water. 


-     NO.    72.    LARGE    YELLOW    NEWTON    PIPPIN.    > 

This  is  in  most  of  its  varieties  the  finest  apple  of  our 
country,  and  probably  of  the  world.  It  varies  much  in 
quality,  with  soil,  aspect,   cultivation,  climate  and 
age:    although    peculiarly   adapted  to   strong    high 
ground,  it  may  be  raised  in  great  perfection  on  all  good 
wheat  and  clover  land — the  better  the  soil,  the  finer 
will  be  the  fruit ;  for  the  growth  is  not  vigorous,  and 
in  every  soil  the  bark  has  a  rough  appearance — the 
form  is  rather  flat,  the  size  large,  the  skin  a  greenish 
yellow,  witli  black  clouds,  and  frequently  with  red 
spots  or  blotches — the  ends  are  hollowed,  the  stem 
short,  the  flesh  rich,  yellow,  juicy,  breaking  and  high- 
ly flavoured  ;  it  ripens  in  November,  and  is  often  kept 
till  May  and  June — it  is  a  superior  table  fruit,  and 
an  excellent  kitchen  and  cider  apple — it  will  produce 
fine  apples  on  even  a  light  sandy  soil,  aided  by  the 
application  of  river  or  meadow  mud  as  a  manure , 
two  or  three  cart  loads  to  a  tree.  The  tree  does  not  ar- 
rive to  maturity  until  twenty  or  twenty -five  years,  the 
cider  produced  from  it  is  highly  flavoured,  but  not  so 
strong  as  many  other  kinds. 


APPLR^.  143 


. NO.   73.    GREEN   NEWTON   PIPPIN. 

This  is  a  variety  of  the  preceding  kind — althoiigli 
I  couhl  never  perceive  a  difference  in  the  trees,  there 
is  certainly  a  perceptible  one  in  the  fruit.  The  Greea 
Pippin  is  rather  more  oblong  in  form,  the  skin  is  green, 
and  smoother,  the  flesh  whiter,  crisper,  and  more 
juicy — 1  liave  eaten  them  in  high  perfection,  raised 
in  some  of  the  Patowmack  counties  of  Virginia,  and 
from  trees  growing  in  New- York,  New-Jersey  and 
Pennsylvania — when  produced  from  trees  advantage- 
ously situated,  and  well  cultivated,  they  are  every 
where  the  finest  apple  in  our  orchards,  very  far  supe- 
rior to  all  other  kinds  for  exportation :  in  productive- 
ness, they  are  surpassed  by  no  apple  of  any  season — 
they  are  the  fairest  and  freest  from  rot  of  any  highly 
flavoured  ap;^le  we  have. 


NO.  7'*.    MICHAEL  HENRY  PIPPIN. 

This  is  a  large  fair  apple,  of  a  handsome  oblong 
shape,  flat  at  the  stalk  end,  diminishing  towards  the 
crown :  the  colour  when  ripe  is  a  lively  yellow ;  the 
flesh  is  very  tender,  and  when  in  perfection,  it  is  juicy, 
highly  flavoured,  rich,  and  melting;  of  a  yellow  colour: 
the  time  of  ripening  is  in  November — it  keeps  well 


lU  APPLES. 

through  the  winter.  The  tree  has  a  handsome  regu- 
lar form,  and  strong  growth,  the  limbs  running  straight, 
with  an  inclination  upwards,  what  is  usually  called 
beesom -headed — it  derives  its  name  from  a  resident  of 
Monmouth  county,  New-Jersey,  by  whom  it  was 
brought  into  notice. 


NO.  75.    LONG-ISLAND  PEAHMAINy 

A  handsome  large  apple,  of  an  oblong  foim,  about 
the  size  of  a  Priestly — the  stem  is  short,  not  deeply 
planted ;  the  crown  large  and  hollow ;  the  skin  streak- 
ed with  large  blotches  of  red  on  a  rich  yellow  ground, 
with  faint  russet  spots — the  flesh  is  tender,  coarse  and 
pleasant,  partaking  of  that  dryness  characteristick  of 
all  the  varieties  of  the  pearmain — it  ripens  in  October, 
and  keeps  till  March. 


NO.  76.    WOODS   GREENING. 

^jj*''  This  apple  is  of  medium  size — tlie  colour  a  pale 

green— the  form  resembling  a  Newton  Pippin,  but 
more  pointed  at  the  blossom  end — the  skin  smooth, 
the  flesh  white,  juicy,  and  sprightly — an  excellent 
winter  fruit — the  stem  is  thick  and  short,  and  deeply 
planted — the  crowp  hollow ;  a  very  abundant  bearer. 


^%. 


m 


No.  77.  Reinette  Grise. 


No.  78.  Pennock. 


No.  79'  Priestly. 


No.  80.  Lady  Finger. 


APPLES.  145 

It  was  first  cultivated  by  a  family  in  the  county  of 
Burlington  New-Jersey,  from  whom  it  derived  its 
name — it  is  sometimes  called  Coate's  Grreeningj  from 
another  fiimily  in  the  same  county. 


— —        NO.  77.    REINETTE   GRISE. 

This  is  described  as  an  apple  of  superior  excel- 
lence by  the  French  writers,  but  does  not  in  this  coun- 
try appear  to  merit  so  high  a  character — the  size  is 
below  middling — the  form  flat,  with  a  small  hollow  at 
each  end — the  skin  thick  and  rough,  with  some  rus- 
set :  sometimes  it  is  a  bright  yellow,  with  some  red  in 
spots :  the  flesh  is  firm,  and  of  a  yellowish  white — the 
juice  abundant,  sweet  and  sprightly.  It  ripens  in  the 
])eginuing  of  winter,  and  keeps  late  in  the  spring.     - 


NO.  78.    PENNOCK. 

A  veiy  large,  fair,  red  apple,  much  admired  as  an 
early  winter  fruit;  the  form  is  singular;  when  standing 
on  its  end,  the  axis  of  the  fruit  inclines  twelve  to  fif- 
teen  degrees  from  a  perpendicular  line — the  shape  va- 
ries, but  is  generally  flat — the  skin  a  deep  red,  with 
small  indistinct  streaks  of  dull  yellow,  and  small 
black  clouds  and  light  spots  on  the  side  next  the  sun; 


U6  APPLES. 

the  flesh  is  rich,  yellow,  tender,  juicy,  and  sweet :  the 
tree  grows  very  large — the  form  regular,  spreading 
finely,  with  great  beauty,  equal  to  any  trees  in  our  or- 
chards :  it  is  a  great  and  constant  bearer,  and  keeps 
well,  and  is  a  popular  apple  in  the  Philadelphia  mar- 
ket. It  obtained  its  name  from  a  family  in  Pennsyl- 
vania who  first  cultivated  it. 


•      NO.    79.    PRIESTLY. 

Tliis  apple  is  said  to  be  a  native  of  the  county  of 
Bucks  in  Pennsylvania,  where  it  was  first  cultivated 
by  a  person  from  whom  it  has  obtained  its  name. 
The  tree  has  a  handsome,  upright  form,  vigorous 
growth,  and  large  leaves ;  it  is  well  suited  to  light 
sods— the  fruit  is  large,  of  an  oblong  form —  the  skin 
smooth,  the  colour  usually  a  dull  red,  streaked  faintly 
\^ith  green,  with  spots  of  the  same  colour :  the  flesh  is 
white,  has  a  pleasant  spicy  taste — it  is  an  excellent 
table  and  kitchen  apple;  hangs  late  on  the  tree ;  is 
an  abundant  bearer,  and  makes  good  cider  late  in 
the  season,  but  not  of  the  first  quality. 


NO.  80.  LADY  FINGER,  OR  LONG  PIPPIN. 

The  form  is  oblong  and  pointed  towards  the  bios- 


No.  75.  LoDg-Island  Pear 


mam. 


No^  76.  Woods  Greening;. 


T. 


ii>. 


No.  81.  Winter  Queen. 


Ko*  8S.  American  Pippin, 


APPLES.  14,7 

som  end,  more  remarkably  long  than  any  apple  I 
have  seen — the  skin  is  a  greenish  yellow ;  the  flesh 
pleasant,  but  much  inferior  in  flavour  to  the  Newton 
pippin ;  it  is  an  early  winter  fruit :  does  not  kee^*  well, 
but  is  an  abundant  bearer :  the  tree  is  of  very  delicate 
growth,  with  small  limbs. 


.       NO.    81.    WINTER    QUEEN; 

This  is  a  very  showy  fruit;  above  the  middling 
size ;  of  an  oblong  form,  diminishing  towards  the  blos- 
som end :  the  skin  is  smooth,  of  a  lively  bright  red 
streaked  with  yellow — the  taste  is  pleasant,  but  with- 
out any  of  the  fine  flavour  of  a  very  good  table  or  cider 
apple :  the  form  of  the  tree  is  upright  and  tall,  shoot- 
ing out  straight  limbs — it  is  an  abundant  bearer  ;  the 
time  of  ripening  is  November. 


NO.    83.    AMERICAN    PIPPIN. 

This  apple  is  in  very  high  reputation,  both  for  cider 
and  for  keeping  till  very  late  in  the  spring,  often  till 
Harvest.  The  shape  is  flat,  without  any  hollow  at 
the  ends ;  the  stem  singularly  thick  and  fleshy ;  the 
crown  very  large,  the  skin  a  dull  red,  witJi  faint  yel- 
low spotg;  and  a  portion  of  dull  green  j  the  flpsh  hard 


148  APPLES. 

aud  white ;  the  tree  is  of  a  growth  remarkably  sprea- 
ding, with  haiigiug,  crooked  shoots,  and  very  open. 
It  makes  cider  nearly  equal  to  the  Grey-House :  I 
am  informed  by  an  intelligent  and  experienced  farmer, 
that  fourteen  bushels  of  this  apple  are  required  for  a 
barrel  of  cider.  In  the  season  of  bearing,  it  produces 
abundance  of  sound  and  fair  fruit. 


NO.    83.    HARRISON. 

This  is  the  most  celebrated  of  the  cider  apples  of 
Newark  in  New- Jersey :  it  is  cultivated  in  high  per- 
fection, and  to  a  great  extent  in  that  neighbourhood, 
particularly  on  the  Orange  mountain ;  the  shape  is  ra- 
ther long,  andhDoiuted  towards  the  crown — the  stalk 


1(^11] 
itl^f 


long ;  hence  it  ^^ften  called  the  long  stem — the  ends 
are  deeply  hollowed ;  the  skin  is  yellow,  With  many 
small  but  distinct  black  spots,  which  give  a  rough- 
ness to  the  touch  :  the  flesh  is  rich,  yellow,  firm  and 
tough  ;  the  taste  pleasant  and  sprightly,  but  rather 
dry — it  produces  a  high  coloured,  rich,  and  sweet  ci- 
der of  great  strength,  commanding  a  high  price  in 
New- York,  frequently  ten  dollars  and  upwards  per 
barrel  when  fined  for  bottling.  The  trees  are  certain 
bearers;  the  apples  fall  about  the  first  of  November; 
they  are  below  the  middling  size,  remarkably  free 
from  rot;  ripen  at  that  time,  but  will  keep  well  when 


APPLES.  Ii9 

housed.  The  tree  is  of  strong  and  vigorous  growth, 
throwing  out  numerous  suckers  from  -the  limbs — the 
wood  is  hard — ten  bushels  are  required  for  a  barrel 
of  cider — one  barrel  will  produce  fourteen  quarts  of 
distilled  spirits :  it  obtained  its  name  from  a  family  in 
Lssex  county  New-Jersey,  where  it  originated,  and 
is  very  extensively  cultivated.  One  tree  of  this  kind 
this  year,  in  an  orchard  in  Essex  county,  produced 
upwards  of  100  bushels,  87  of  which  were  gathered 
when  fully  ripe,  the  others  were  fallen  fruit,  careful- 
ly measured  to  ascertain  the  quantity. 


NO.   84.    CAMPFIELD,  OR  NEWARK  SWEETING. 

Tills  apple  is  next  in  reputation  as  a  cider  fruit  to 
the  Harrison;  and  is  usually  mixed^th  that  apple  in 
equal  portions  when  ground :  the  size  is  middling, 
the  skin  is  smooth  and  red,  with  small  indistinct  yel- 
low spots,  the  side  from  the  sun  a  greenish  yellow : 
the  flesh  is  white,  firm,  sweet  and  rich ;  the  form  is 
round,  flattened,  and  somewhat  sunk  at  the  ends — the 
cider  is  very  strong  and  highly  flavoured,  yielding 
fourteen  quarts  of  spirit  from  a  barrel — the  price  of 
the  cider,  about  a  dollar  per  barrel  less  than  tlie  Har- 
rison. The  form  of  the  tree  is  tall,  with  straight  limbs, 
inclining  upwards ;  the  size  large,  the  growth  very  vig- 
orous, the  wood  hard,  and  of  uncommon  fruitfulness; 
19 


1&9  APPLES, 

it  is  esteemed  the  most  profitable  apple  produced  in 
the  Eastern  counties  of  this  State^  where  it  was  origi- 
nally cultivated,  and  derived  its  name  from  a  family 
resident  in  that  part  of  the  country. 


NO.  85.    GRANIWINKLE. 

This  apple  is  of  moderate  size,  in  form  rather  ob- 
long— the  skin  a  dark  red,  somewhat  rough — the  flesh 
a  dead  sweet,  very  rich,  of  a  yellow  colour.  The  cider 
produced  from  this  apple,  resembles  a  sirup  in  its 
taste  and  consistence — it  originated  in  one  of  the  East- 
ern counties  of  New-Jersey,  and  obtained  its  name 
from  a  farmer  who  first  cultivated  it :  it  is  usually  mix- 
ed with  the  Harrison  for  making  cider  of  a  superior 
quality — it  ripens  in  the  month  of  November. 


^,.    NO.   86.   HEWES'S   VIRGINIA    CRAB. 

This  apple  is  of  very  small  size;  the  form  nearly 
round,  the  stem  long  and  thin,  the  skin  a  dull  red,  mix- 
ed with  faint  streaks  of  greenish  yellow,  and  numerous 
small  white  spots.  The  juice,  altlwugh  acid  and  aus- 
tere to  the  taste  when  mixed  with  the  'flesh,  becomes 
sweet  and  highly  flavoured  when  expressed  from  the 
pulp  in  the  perfect  i    ;    "     of  the  fruit :  the  flesh  i» 


APPLES.  151 

singularly  fibrous  and  astringent;  in  pressing,  it  sepa- 
rates from  the  liquor,  which  runs  through  the  finest  flan- 
nel  like  spring  water;  in  this  state  it  may  be  trans- 
ported a  great  distance  to  the  cellar  of  the  dealer,  be- 
fore the  commencement  of  the  fermentation — it  is  not 
practicable  to  express  the  juice  sufficiently  from  the 
pomace,  in  one  operation  of  the  press ;  it  is  therefore 
usually  returned  to  the  vat,  and  serves  to  make  water 
cider  of  a  very  superiour  quality— my  own  practice  is, 
to  mix  the  crab  pomace  in  the  vat  with  that  of  strong 
rich  cider  apples,  which  makes  an  improved  liquor,  by 
being  strained  through  and  absorbing  much  of  the  fine 
liquor  of  the  crab.     The  tree  is  of  small  size,  the 
leaves,  tliougli  small,  are  of  luxuriant  growth — the 
wood  hard  and  tough,  never  breaking  with  the  load 
of  fruit  usually  produced  every  second  year — such  is 
the  hardiness  of  this  fruit,  that  in  its  bearing  year  it  re- 
sists the  frosts  which  frequently  cut  off  our  other  apples: 
the  origin  of  this  apple  is  satisfactorily  traced  to  Vir- 
ginia, where  trees  nearly  one  hundred  years  old,  are 
now  standing  in  the  orchard  of  a  respectable  inhabi- 
tant of  that  State,  from  whom  I  obtained  the  informa- 
tion. The  size  of  the  fruit  may  be  increased  by  liberal 
manuring  and  good  cultivation— ^1  have  hauled  from 
one  to  three  and  four  loads  of  meadow  or  river  mud 
round  many  hundreds  of  my  trees,  with  the  best  effect, 
in  the  increase  both  of  the  size  and  quantity  of  the 
fruit. 


15,2  APPLES. 


NO.   87.    ROANES    WHITE    CRAB. 

This  apple  I  procured  from  Colonel  John  Roane 
of  Virghiia — the  original  tree  was  discovered  a  wil- 
ding on  his  Estate,  in  the  year  1790.  In  gi'owth  it 
resembles  the  Hewes's  crab;  the  leaves  being  very 
delicate,  the  wood  hard,  and  the  size  of  the  tree  small ; 
it  is  an  early  and  great  bearer  every  second  year ;  the 
apple  is  very  small,  not  larger  than  the  Hewes's 
crab ;  the  form  is  round,  the  stalk  tliin,  the  skin  yellow, 
with  a  small  portion  of  russet  about  the  stem,  and 

*.  spots  of  red  scattered  over  it :  the  flesh  is  rich,  dry, 
and  of  a  musky  sweetness ;  rough  to  the  taste,  from 
its  astringent  and  fibrous  properties,  and  leaving  the 
pomace  undissolved  after  pressing :  the  liquor  is  re- 
markably strong,  of  a  sirupy  consistence  when  first 
made,  but  becoming  singularly  bright  by  proper  fer- 
mentation and  racking.  It  will  keep  perfectly  sweet 
in  casks  well  bunged,  and  placed  in  a  cool  cellar, 

'  through  our  summer  months  :  the  fruit  ripens  in  Sep- 
tember and  October,  and  may  be  kept  without  rotting 
for  late  cider. 


NO.   88.   GOLDEN    RENNET. 


This  apple  was  originally  imported  from  England. 


No.  83.  Harrison. 


■^0.84.  Campfield, 


No.  85,  Graniwinkle. 


No.  86,  Hewes's  CrAb.      No.  87.  Roanes  white  Crab. 


No.  89-  Winesap. 


Ko.  93.  Yellow  Everlastin-.  No.  88.  Golden  Rennet. 


No.  90.  Greyhouse. 


^o,  91.  French  Crabv 


APPLES.  153 

It  is  an  excellent  fruit  for  late  cider :  the  size  is  small, 
the  colour  yellow,  the  skin  covered  with  bright  russet, 
rough  to  the  touch ;  the  flesh  is  rich,  yellow,  and 
highly  flavoured  ;  it  ripens  about  the  first  of  Novem- 
ber :  the  tree  is  large,  handsome,  and  spreading,  and 
an  abundant  bearer. 


NO.   89.    WINES AP. 

This  is  one  of  our  best  cider  fruits,  and  is  much  es- 
teemed as  a  good  eating  apple  :  the  size  is  middling, 
the  form  round,  lessening  a  little  towards  the  crown : 
the  skin  is  smooth,  the  colour  a  dark  red,  with  a  small 
portion  of  yellow,  and  sometimes  a  few  streaks — the 
flesh  is  rich,  yellow,  and  tolerably  juicy,  pleasant^ 
and  sweet ;  the  cider  produced  from  it  is  vinous,  clear, 
and  strong ;  equal  to  any  fruit  liquor  of  our  country 
for  bottling.  The  apples  hang  late,  and  make  good 
cider  without  housing;  they  will  hov/ever  repay  all 
the  expense  of  complete  maturation  in  an  airy  loft,  by 
the  increased  flavour  of  the  liquor — the  tree  is  well 
adapted  to  light  soils :  of  100  trees  I  planted  on  a  sandy 
blowing  knoll  eight  years  ago,  and  well  cultivated, 
not  one  has  died — every  tree  bears  fine  fair  apples; 
it  is  becoming  the  most  favorite  cider  fruit  in  West 
Jersey.  The  form  of  the  tree  is  irregular,  the  branches 
often  grow  downwards,  and  render  it  difficult  to  tram 


154  APPLES. 

in  a  handsome  shape ;  it  bears  nipre  uniformly  than 
any  fruitful  kind  with  which  I  am  acquainted. 


NO.   90.    GUEYHOUSEi 

The  Grreyhouse,  is  thought  to  be  the  finest  cider 
brought  to  the  Philadelphia  market,  by  the  generality 
of  the  admirers  of  that  liquor,  with  the  exception  of 
the  Crab:  in  my  own  opinion,  it  does  not  surpass  the 
Winesap,  when  well  made — the  form  of  the  fruit  is 
round,  the  size  middling,  a  plump  smooth  skin  of  a 
dull  red,  mixed  with  faint  streaks  or  blotches  still  more 
dull — the  flesh  is  firm  and  dry,  without  much  indica- 
tion of  its  excellence  in  taste  or  smell :  the  cider  when 
first  made,  is  of  sirupy  richness;  of  great  strength; 
and  when  well  fined,  of  peculiar  delicacy  and  purity. 
The  tree  is  by  no  means  hardy — nor  is  it  a  regular 
bearer,  although  it  sometimes  produces  abundantly — 
one  of  the  finest  orchards  of  this  fruit,  stands  on  a 
sub-soil  of  river  mud ;  meadow  and  river  mud  have 
been  found  highly  eflRcacious  in  promoting  its  growth. 
The  fruit  hangs  late,  and  makes  excellent  eider  with- 
out housing — the  must  is  very  heavy,  next  in  weight 
to  that  of  tlie  Coopers  Russeimg,  which  weighs  tweiN 
tyfour  dwt.  per  pint  more  thasi  water. 


APPLES. 


125 


NO.  91.    METOISEE/  or  FRENCH  CKAB. 

Is  a  fair  red  apple  of  middling  stee  ;  the  skin  is 
smooth,  streaked  with  a  dark  shade  of  red,  mingled 
with  yellow— the  form  is  oblong,  the  blossom  end  is 
full  of  yellow  spots ,  the  flesh  is  rich,  juicy  and  well 
flavoured;  a  fine  baking  apple,  and  keeps  remarkably 
well.  The  tree  is  of  moderate  gi-owth  and  regular 
form,  the  foliage  dark  and  luxuriant— the  fruit  hangs 
on  the  tree  very  late  in  the  fall. 


NO.  9S.    CARTHOUSE,  OR  GILPrN. 

This  apple  is  said  to  have  been  brought  from  Vir- 
ginia—it obtained  its  name  from  a  family  in  the  Del- 
aware State.  It  is  highly  esteemed  for  its  excellence 
as  a  table  apple  late  in  the  spring,  and  as  a  good  cider 
fruit :  it  is  a  most  abundant  bearer,  and  hangs  on  the 
tree  very  late  in  the  season  ;  the  tree  is  hardy,  of  a 
handsome,  open,  spreading,  and  vigorous  growth— 
the  fruit  is  small,  the  colour  a  deep  red,  sometimes  a 
little  streaked  with  yellow— the  skin  of  a  polished 
smoothness ;  the  form  inclining  to  an  oblong :  the  flesh 
is  very  firm,  yellow,  and  rich,  not  fit  for  eating  until 
mid-winter,  when  it  becomes  juicy^  tender,  and  finely 
flavoured. 


156  APPLES. 


NO   S3.    YELLOW    EVERLASTING. 

This  apple  was  obtained  from  Long  island  :  it  is  a 
small  round  fruit,  with  a  pale  yellow  skin,  clouded 
with  black  spots — the  flesh  close  grained,  with  a  yel- 
low cast,  hard  and  deficient  in  flavour — it  hangs  on 
the  tree  very  late,  and  may  be  preserved  till  the  fol- 
lowing autumn :  this  is  its  greatest  excellence,  for  it 
is  deficient  in  all  the  other  requisites  of  a  fine  apple, 
although  much  sought  for  as  a  rare  and  curious  fruit. 


NO.    94.    TEWKSBURY    WINTER    BLUSH. 

This  apple  was  brought  from  the  township  of 
Tewksbury  in  Hunterdon  county.  New- Jersey — it  is 
a  very  handsome  fair  fruit,  with  more  flavour  and  jui- 
ciness than  is  to  be  usually  found  in  keeping  apples ; 
Ihave  eaten  them  in  good  condition  in  August  of  the 
second  year,  preserved  without  particular  care,  per- 
fectly plump  and  sound.  The  size  is  small ;  the  form 
round ;  the  skin  smooth :  the  colour  yellow,  with  a 
bright  red  cheek — ^the  flesh  yellow,  tolerably  juicy, 
and  well  flavoured,  with  a  considerable  degree  of 
sprightliness :  the  tree  is  of  vigorous  growth,  straight, 
and  well  formed — the  fruit  hangs  late  in  the  autumn. 


'o.  92.  Carthouse,  or  Gilpiu. 


No.  9*,  Tewksbiiiy  Winter  BIusIt.. 


f.TJSH. 


No.  95.  Bedstreak. 


No.  96.  Coopers  Russeting. 


No.  97.  English  Nonpareil 


No.  gs.  Father  Abraham 


No.  99.  Courpendu. 


No.  100.  Fearns  Pippin. 


APPLES, 


NO-    95.    REDSTREAK. 


wr 


This  tree  was  originally  brought  from  England, 
where  it  possessed  a  high  reputation  as  a  cider  fruit; 
it  has  been  cultivated  extensively  in  this  country,  by 
the  descendants  of  the  English  settlers  in  New- York, 
New-Jersey,    and    Pennsylvania.     The   climate  of 
America  is  supposed  to  have  revived  the  character 
of  this  apple,  which  had  deteriorated  in  its  native  soil, 
from  the  long  duration  of  the  variety— the  fruit  is  ra- 
ther small;  the  form  is  oblong,  flattened  at  both  ends, 
the  stem  and  crown  both  sunk— the  skin  is  red,  tiiiutly 
streaked  and  spotted  with  yellow— the  flesh  is  yellow 
rich,  firm,  and  dry;  it  hangs  late,  and  requires  to  be 
matured  by  housing  to  make  the  finest  cider.     The 
character  of  the  cider,  when  properly  made  and  fined 
is  very  high,  both  for  strength  and  flavour— the  ap- 
ple keeps  well  through  the  winter,  and  is  much  estee- 
med  as  an  excellent  kitchen  fruit  in  the  latter  part  of 
winter.     The  tree  is  of  handsome,  regular   growth 
and  a  great  bearer:  the  opinion  of  dealers  is,  that  this 
cider  is  difficult  to  fine  fit  for  bottling:  when  perfect^ 
ly  cleared^  it  ranks  among  our  first  fruit  liquors. 


SO 


1st  APPLES. 


NO.  96.    COOPERS  RUSSETINGn 

This  apple  was  first  propagated  from  an  autient 
tree  in  the  possession  of  Mr.  Joseph  Cooper  of  Glou- 
cester county,  New-Jersey,  who  supposed  it  to  be  of 
Indian  origin — of  this  fact,  strong  doubts  are  enter- 
tained.  The  apple  is  small,  of  a  pale  yellow  colour, 
mixed  witli  russet ;  the  form  is  oblong,  diminishing  to- 
wards the  crown;  the  stem  is  singularly  long  and  thin ; 
the  flesh  is  dry,  rich,  and  sweet :  the  fruit  hangs  till 
about  the  first  of  November,  it  keeps  w  ell  through  the 
winter,  and  is  an  economical  kitchen  apple,  requiring 
but  little  sugar.      The  cider  is  thought  to  be  the 
strongest  in  our  country :  it  is,  when  first  made,  of  a 
sirupy  consistence,  continues  so  through  the  winter, 
and  is  sometimes  difficult  to  fine — it  is  when  properly 
managed,  a  most  exquisitely  flavoured  and  vinous  li- 
quor— the  must  is  uncommonly  heavy,  weighing  twen- 
ty-four penny-weight  in  the  pint  heavier  than  water: 
the  tree  is  of  small  and  irregular  growth,  the  branches 
shoot  in  every  direction,  and  the  wood  being  brittle,  is 
apt  to  be  broken  from  the  weight  of  fruit :  this  fault 
may  be  remedied  in  a  great  degree,  by  pruning  the  la- 
teral, and  promoting  the  growth  of  the  perpendicular 
shoots.     The  tree  suits  light  rich  soils,  in  which  it 
grows  vigorously,  aod  bears  abundantly. 


APPLES.  159 


_  NO.  97.    ENGLISH   NONPAREIL. 

This  apple  is  about  the  middling  size ;  the  form  is 
flat ;  the  skin  rough,  of  a  dull  green,  partaking  of  a 
small  portion  of  russet,  mixed  with  black  clouds  and 
spots :  the  flesh  is  rather  dry,  has  a  sprightly  taste^ 
but  does  not  appear  to  be  so  highly  flavoured  in  our 
climate  as  in  England,  where  it  is  thought  to  be  their 
finest  table  fruit — ^the  tree  is  of  a  straight  and  upright 
form;  regular  growth,  and  great  fruitfulness — it  ri- 
pens in  November,  and  keeps  through  the  winter. 


NO.   98.    FATHER  ABRAHAM. 

This  is  a  small  apple  of  a  flat  form ;  the  skin  is 
red,  with  spots  and  blotches  of  red,  with  a  little  yel- 
low ;  the  texture  very  thin  and  tender — the  flesh  is  tin- 
ged with  red  next  to  the  skin — is  white,  breaking, 
and  juicy ;  of  an  agreeable  taste  though  not  rich  :  it  is 
an  early  winter  table  apple,  and  will  keep  till  April. 
In  Virginia,  whence  I  procured  it,  it  is  much  esteem- 
ed, and  extensively  propagated. 


APPLES^ 


NO.    99.    COURPENDU. 


This  is  f>,  small  apple  imported  from  France — the 
form  is  rather  oblong,  with  deep  furrows  about  the 
crow  n,  which  is  a  little  diminished — the  stem  is  long 
and  deeply  planted:  the  skin  is  a  dull  red,  dark  towards 
the  sun,  with  fawn  coloured  spots  sunk  in  the  skin;  the 
flesh  is  inclined  to  yellow,  of  a  sprightly  and  agreeable 
taste — it  somewhat  resembles  the  Pearmain  in  appear- 
ance, and  keeps  well  through  the  winter:  the  tree  is 
vigorous,  spreading,  handsome,  and  fruitful. 


NO.    100.    FEARNS    PIPPIN. 

This  apple  was  imported  from  England :  its  colour 
is  a  beautiful  scarlet  next  to  the  sun,  paler  on  the 
other  side,  clouded  with  dark  red  streaks,  and  mixed 
with  small  white  spots — the  size  is  small ;  the  form 
flat;  it  ripens  in  October,  and  will  keep  till  February : 
in  England,  it  is  an  admired  table  fruit,  but  is  infe- 
rior to  many  of  our  fine  winter  apples.  The  tree  hag 
a  handsome  form,  and  grows  tall  and  straight. 


APPLES.  ifri 


NO,    101.    SWAAR   APPLE. 

In  the  Low-Dutch  language  this  name  signifies  a 
heavy  apple— it  is  a  highly  celebrated  winter  table 
fruit  in  some  parts  of  New- York,  and  New- Jersey ; 
it  is  a  large  green  apple,  of  great  and  uncommon  fla- 
vour and  richness;  highly  deserving  of  cultivation^  in 
every  collection  of  fine  fruits. 


In  addition  to  the  preceding  selection,  I  have  (grow- 
ing in  my  orchards)  a  considerable  number  of  apples 
which  have  been  highly  recommended  by  the  taste, 
or  partiality,  of  those  who  have  cultivated  them ;  and 
some  which  are  spoken  of  by  European  writers  m 
such  favourable  terms,  that  I  was  induced  to  incur  the 
expense  of  importing  them  from  England  and  France. 
Some  of  them  are  estimable  fruits;  others  do  not  ap- 
pear  to  justify  the  praises  wliich  have  been  bestowed 
upon  them.    The  following  kinds  are  among  them. 


J  62  APPLES. 


NO.    102.    HARVEST   APPLE. 


This  is  a  small  fruit  of  an  oblong  form ;  the  skia 
a  hrigiit  yellow,  rather  rough  :  the  flesh  white,  without 
much  flavour  or  juice,  but  pleasant  and  sprightly  :  ri- 
pens in  July. 

% 

NO.  103.   PRINCES  LARGE  RED  AND  GREEN  SWEETING. 

When  full  grown,  it  weighs  a  pound ;  the  form  is 
oblong  and  pointed  towards  the  crown ;  the  stalk 
short,  and  deeply  planted ;  the  skin  red,  streaked  on 
a  yellow  ground ;  tlie  flesh  sweet  and  tender:  it  ripens 
in  September. 


NO.    104.    GRUBS    SUMMER. 

A  pleasant  apple  ripening  in  July :  the  skin  green^ 
streaked  with  red — the  form  rather  oblong — the  flesh 
not  very  highly  flavoured,  and  rather  dry. 


NO.  105.  YELLOW  DOCTOR  APPLE. 

Is  a  very  fair  fruit,  above  the  middling  size  j  the 


APPLES. 


163 


form  long—the  flesh  white,  firm  and  juicy— of  a  plea- 
sant  taste  :  it  bears  abundantly,  ripens  in  September. 
I  have  found  the  tree  to  be  deficient  in  hardiness,  sub- 
ject to  a  cracking  of  the  bark  on  the  south-west  side, 
which  has  uniformly  destroyed  it,  after  a  few  years  of 
great  fruitfuhiess. 


NO.    106.    CHILI    APPLE. 


The  size  is  very  small;  the  form  oblong— the  skin 
is  red,  streaked  with  yellow ;  a  red  cheek  towards  the 
sun— the  stem  long;  the  flesh  firm,  rich,  sweet  and 
juicy— a  pleasant  eating  apple  :  it  ripens  in  October ; 
is  cultivated  near  Philadelphia. 


NO,   107.    BELLFLOWER  OF    BRENT. 

The  size  rather  small ;  the  form  flat ;  tlie  skin  red,^ 
somewhat  streaked  towards  the  crown  ;  the  stem  short 
and  deeply  planted ;  the  flesh  flrm,  yellow,  rich,  and 
juicy:  it  ripens  in  October:  ihe  tree  is  remarkable  for 
putting  forth  its  leaves  late  in  tlie  spring. 


164  APPL£fS. 


NO.  108.    THE  POMPION. 

Is  a  large  greenish  yellow  apple;  ripens  in  the 
fall,  and  by  most  cultivators  prized  more  for  its  size, 
than  any  remarkable  excellence  (if  its  qualities. 


NO.    109.    PIGEON. 

•     ♦  m 

Imported  from  France  :  it  is  a  species  'of  the  Rein- 
ette — a  very  fair  apple,  of  middling  size ;  the  form 
round — the  skin  yellow ;  rough,  with  small  dots :  the 
flesh  rich,  firm,  and  sprightly— it  ripens  in  November, 
hangs  well,  and  keeps  late :  the  growth  of  the  tree  tall 
and  upright. 


IS'O.     110.    NEW     ENGLAND    SWEETING,    OE      MOLASSES 
APPLE. 

The  form  oblong,  much  resembling  the  Red- streak; 
the  colour  a  yellowish  green,  with  light  faint  spots — 
the  flesh  firm,  rich,  and  sweet ;  ripens  late— the  tree 
handsome  and  upright. 


APPLES.  ig5 


NO.    111.  EVESHAM  RUSSETING. 

This  is  a  very  valuable  apple  for  house  use  aud 
T:ider;  the  size  is  large— it  ripens  in  October. 


NO.   113.    DU3IPLING   APPLE. 

Is  a  large  red  and  green  streaked  apple-the  form  ob- 
long;  the  sldn  smooth;  the  flesh  a  greenish  white ;  jui- 
cy, tender,  and  pleasant,  but  not  highly  flavoured— the 
tree  large,  and  of  luxuriant  growth :  time  of  ripening 
is  in  September. 


NO.   113.  BAR  APPLE. 

A  large,  fine,  fan-  apple ;  slightly  tingecj  with  red 
next  the  sun:  it  is  of  white  and  juicy  substance,  of 
sweet  and  agi-eeable  flavour— an  early  fall  fruit,  and 
keeps  well  through  the  winter— cultivated  near  Mend- 
ham  in  Morris  county,  New- Jersey. 


NO.  114.    CATSBURY. 


A  much  admired  English  cider  apple— tlie  size 
21 


166  APPLES.. 


small ;  the  form  flat ;  the  colour  green  ;  the  stem  short  i 
the  flesh  firm  and  dry — it  hangs  late  on  the  tree. 


NO.  115.    EVERLASTING  HANGER. 

A  celebrated  English  cider  apple — the  skin  and 
shape  much  resembles  the  Newton  pippin — the  flesh 
rich,  juicy,  sprightly  and  well  flavoured — the  tree 
straight  and  upright  in  growth. 


NO.  116.    OLIVE. 

An  admired  English  table  apple;  a  yellowish  green^ 
rough  skin,  with  dark  clouds,  and  a  russet  cast — the 
eye  large ;  the  stem  short ;  the  flesh  rich  and  yellow ; 
with  a  sprightly  taste :  ripens  in  October.  It  does 
not  appear  to  bear  a  comparison  with  many  of  our  ta- 
ble apples  of  that  season,  in  beauty  or  flavour. 


NO.  117.   PEARSONS    PfPPIN. 

This  is  the  celebrated  Devonshire  baking  apple, 
described  by  Forsyth ;  the  fruit  is  much  like  the  En- 
glish Golden  Pippin;  a  rich  russet  skin ;  yellow  flesh; 
yery  dry  and  rich — the  sise  very  small — the  tree  ap- 


JPPLES.  J  67 

pears  to  be  an  old  variety,  deficient  in  visjoiir,  and 
much  inclined  to  canker. 


NO.  118.    HAUTE    BONTE.' 

An  apple  of  singular  form,  growing  in  ridges  like  a 
Melon — the  size  is  middling ;  the  skin  and  llesh  yel- 
low, firm,  rich,  and  sprightly ;  but  without  any  uncom- 
mon excellence  to  recommend  it-^it  ripens  in  Octo- 
her. 


NO.   119.  ROUND  TOP. 

The  form  is  rather  oblong;  the  ends  singularly 
round,  resembling  a  long  Bergamot  Pear ;  the  stem 
rather  long ;  the  skin  smooth ;  the  colour  a  yellowish 
green,  with  a  faint  blush  next  the  sun ;  the  flesh  yel- 
low, firm,  and  rich ;  the  flavour  agreeable — it  is  a  fine 
table  and  cider  apple,  bears  abundantly,  and  keeps 
well—cultivated  in  Monmouth  county  New- Jersey. 


NO.  120.    EVERGREEN  STRIPED  CRAB. 

Imported  from  England :  it  is  a  small  apple,  of  con- 
iral  form :  the  skin  green  with  black  clouds  ;  the  tex- 


168  APPLES. 

ture  tougli ;  a  faint  red  next  the  Sun,  and  indistinctly 
streaked  ;  the  flesh  is  tough,  dry  and  acid — it  is  on- 
ly used  for  preserves — it  ripens  in  the  autumn. 


NO.    121.    LOBB. 

Is  an  apple  below  the  middling  size — the  form  is 
flat ;  the  skin  is  rough ;  the  colour  red  streaked  with 
yellow  ;  the  flesh  rich,  yellow,  and  firm ;  the  taste  re- 
sembles the  Vandervere:  ripens  in  October  and  keeps 
well. 


KO.    122.    EARLY  SWEET. 

The  size  is  middling :  the  form  ofelong ;  the  flesh 
white,  sweet,  and  tender  ;  it  ripens  in  August.  Tho 
tree  luxuriant  and  handsome. 


NO.  123  WARREN  APPLE,  OR  VARMINS  PIPPIN. 

Is  a  large,  long,  and  fair  apple ;  the  colour  a  hand- 
some  bright  yellow,  with  red  spots ;  the  flesh  yellow, 
tender,  juicy,  and  sprightly — it  ripens  in  November; 
cultivated  in  Burlington  county  New- Jersey. 


f 


APPLET.  169 


NO.  124.    WOOLMANS  LONG    PIPPIN. 

Is  a  liantlsome,  fair,  yellow,  oblong  apple,  resem- 
bling a  large  Newton  pippin — the  skin  smooth  and 
dotted  with  red ;  hollowed  at  the  stem  ;  the  flesh  white, 
firm,  juicy,  and  tender ;  a  great  and  constant  bearet, 
and  keeps  well  in  the  winter. 


NO.    125.    RED    SWEKT. 

A  very  valuable  cider  apple,  cultivated  in  East 
Jersey — the  fruit  is  small ;  the  form  round :  the  skin 
a  dull  red ;  the  flesh  white,  firm,  and  sweet — the  tree- 
grows  singularly  tall  and  handsome ;  it  ripens  in  Oc^ 
tober. 


NO.  136.    THE  SKUNK  APPLE. 

Is  a  large  flat  apple ;  tlie  skin  yellow,  with  dark 
red  spots,  resembling  a  Newton  pippin  ;  the  stem  short 
and  deeply  planted ;  the  flesh  rich,  yellow,  firm,  and 
juicy;  a  fine  early  winter  table  fruit.  The  name  is 
derived  from  a  nest  of  that  animal  found  at  the  root 
of  the  original  tree,  in  Middlesex  county  New- Jer- 
sey. 


\70  APPLES. 


SO.    127.    DAVIS    APPLE. 


This  is  a  very  fair  apple ;  the  colour  a  bright  rug- 
sH ;  the  flesh  rich  and  finely  flavoured,  fit  for  the  ta- 
ble or  early  cider  in  September —  it  bears  abundantly, 
but  is  very  liable  to  rot. 


NO.    128.    HERTFORDSHIRE    UNDERLEAF. 

This  apple  was  imported  from  England :  it  is  a 
large  fair  green  fmit ;  somewhat  lessened  towards  the 
blossom  end — the  flesh  is  white,  dry,  and  large  grain- 
ed,  but  deficient  in  flavour ;  the  tree  is  of  a  handsome 
growth,  and  very  fruitful ;  it  ripens  in  September,  and 
fiiUs  from  the  tree  immediately. 


NO.    1S9.    GENNET    MOYLE. 

Is  a  large  fair  apple,  of  a  round  form — the  colour 
is  yellow,  with  specks  of  red ;  the  flesh  firm,  rich,  juicy, 
and  sprightly ;  the  character  of  this  apple  ranks  high 
in  England ;  Philips,  ia  his  poem  on  cider,  calls  it 
<^  the  moyle  of  sweetest  honeyed  taste" — it  ripens  and 
falls  in  September  and  early  in  October.  The  tree 
is  remarkably  thrifty  and  handsome. 


APPLES.  xr\ 


NO.    130.    JOHN    APPLE. 


Called  also  Deux  Annee's  from  its  property  of  long 
keeping — it  is  a  cider  apple  of  celebrity  in  England, 
and  is  characterized  by  Philips  in  his  poem  on  cider 
very  correctly.  "Nor  John  apple,  whose  withered 
rind,  entrencht  with  many  a  furrow,  aptly  represent? 
decrepid  age."  It  is  a  small  conical  fruit ;  the  skin 
tough  and  yellow,  with  a  small  portion  of  red  towards 
the  sun  ;  the  flesh  yellow,  rich,  hard  and  dry ;  fit  only 
for  cider — it  hangs  late  on  the  tree,  whicli  groAVS  in 
an  upright  form,  the  bark  of  a  yelloAvish  cast. 


NO.    131.   WAXEN  APPLE. 

Is  a  large,  flat,  yellow  apple ;  its  transverse  shape 
leather  elii^tical,  like  the  Pennock :  the  skin  has  much 
the  appearance  of  a  large  Newton  Pippin — the  stem 
short;  the  eye  deep;  the  flesh  rich,  sprightly,  juicy, 
firm,  and  yet  breaking — ripens  in  December ;  much 
esteemed  in  Virginia. 


NO.    132.   LARGE  GREENING. 

This  apple  I  received  as  the  RhodeJsland  Gree- 


irs  APPLES, 

iiing,  wliicli  is  a  superior  apple :  it  is  cultivated  in 
Bucks  county,  Pennsylvania ;  is  a  large  and  uncom- 
monly flat  apple  ;  the  skin  a  smooth,  lively  green  ;  the 
flesh  is  white,  juicy,  and  tender,  but  not  highly  fla- 
voured— it  is  an  early  winter  fruit;  the  tree  hand- 
somely formed,  and  very  tall. 


NO-    133.    SW^EET    AND    SOUR. 

This  apple  derives  its  name  from  the  peculiar  pro- 
perty of  possessing  these  difierent  qualities  in  the  same 
fruit:  the  surface  is  often  uneven,  the  prominences 
having  one  taste,  and  the  hollows  another ;  it  is  not 
otherwise  deserving  of  much  notice.  It  was  original- 
ly cultivated  in  the  county  of  Middlesex,  N.  Jersey, 
whence  I  obtained  it ;  it  is  an  Autumn  fruit. 


APPLES. 


\73 


A  selection  of  apples,  ripening  in  succession,  for 
the  orchard  of  an  admirer  of  fine  fruit. 


TABLE  APPLES. 


1.  Junating,   ripens 

in  June  and  July. 
3.  Princes  Harvest,  July. 

3.  Bough,  do. 

4.  Summer  Queen,  July 

and  August. 
-  5.  Early  Pearmain,    do. 

6.  Summer  Rose,       do. 

7.  Codling,  August  and 

September. 

8.  Maidens  Blush,  Sep. 
9  Hagloe  Crab,  table 

and  cider,     do. 
40.  Catline,  do. 

11.  Romanite,  or  Ram- 
bo,         Sep.  and  Oct. 

12.  Fall  Pippin^         Oct. 


13.  Doctor  Apple,        do. 

14.  Wine,  Oct.  and  Nov. 

15.  Late  Pearmain,     do. 

16.  Burlington  Green- 
ing, do. 

17.  Bellflower,  do. 

18.  Newark  Pippin,  Nov. 

19.  Pennock,  do. 

20.  Michael  Henry,     do, 

21.  Spitzemberg.  do. 

22.  Newton  Pippin,     do. 

23.  Priestly,  do. 

24.  Pomme  d'Apis,  or 
Lady  apple,         Dec. 

215.  Carthouse,  do. 

26.  Tewksbury  Win- 
ter Blush^  do. 


CIDER  APPLES. 


1.  Hewes's  Crab. 

2.  House,  or  Greyhouse. 

3.  W^inesap. 

4.  Harrison. 

5.  Sty  re. 

6.  Roanes  white  Crab. 

7.  Gloucester  White.  • 


8.  Redstreak. 
9  Campfield. 

10.  American  Pippin. 

11.  Golden  Rennet. 

12.  Hagloe  Crab. 

13  Coopers  Russeting. 
14.  Ruckmans  Pearmain. 


174  PEAR^. 


CHAPTER  XXIV. 


PEARS, 


The  pear  is  arranged  byLimiseus  with  the  apple  and 
quince,  under  the  fourth  section  of  his  twelfth  class ; 
Icosandria  Pentagynia.  It  will  take  on  the  quince 
either  by  inoculation  or  ingrafting :  the  former  mode, 
being  performed  above  ground,  will  produce  dwarf 
trees;  the  latter  mode,  under  ground,  in  the  root,  will, 
in  some  varieties,  improve  the  pear;  in  all,  it  will  form 
a  strong  vigorous  tree.  All  the  pear  trees  I  have  im- 
ported from  France  have  been  treated  in  this  man- 
ner— on  the  apple,  it  produces  a  deteriorated  fruit,  ex- 
cept in  a  few  kinds,  which  succeed  tolerably  when 
grafted  in  the  root,  and  planted  so  deep  in  the  earth, 
as  to  permit  shoots  from  that  part  of  the -s^Ht  crowing 
under  the  surface  of  the  ground.  //     ' 

Whether  the  climate  of  the  United   States  is  so 
well  adapted  to  the  cultivation  of  the  pear  as  the  ap> 


l^EARS.  175 

pie,  is  doubtful,  in  tlie  opinion  of  some  experienced 
cultivators — that  species  of  blight,  which  is  sometimes 
called  the  fire  blight,  frequently  destroys  trees  in  the 
fullest  apparent  vigour  and  health,  in  a  few  hours, 
turning  the  leaves  suddenly  brown,  as  if  they  had 
passed  tlirongh  a  hot  flame,  and  causing  a  morbid 
matter  to  exude  from  the  pores  of  the  bark,  of  a  hlack 
ferruginous  appearance;  tliis  happens  througli  the 
whole  course  of  the  warm  season — more  frequently 
in  weather  both  hot  and  moist,  affording  reason  to  be- 
lieve  that  it  arises  from  tlie  rays  of  the  sun  operating 
on  the  vapour,  or  clouds,  floating  in  the  atmosphere, 
either  by  concentration  or  reflection.  It  generally, 
though  not  always,  is  perceived  most  in  confined  pla- 
ces: certain  kinds,  and  particularly  that  most  exquisite 
of  our  winter  pears,  the  St.  Germain,  seems  peculiar- 
ly liable  to  this  species  of  blight.  I  have  in  twenty 
years  lost  upwards  of  fifty  trees  in  the  fullness  of  vig- 
or— sometimes  in  the  most  open  airy  situations,  and 
in  every  kind  of  soil.  From  repeated  observation  of 
the  kinds  most  liable  to  this  malady,  I  have  been  led 
to  believe,  that  it  is  somewhat  connected  with  a  prin- 
ciple which  appears  to  be  considered  as  a  sound  one, 
by  the  most  judicious  European  writers,  when  trea- 
ting of  apple  trees,  that  is  the  long  duration  of  the  va- 
riety. It  is  certain,  that  natural  trees,  continually 
springing  up  from  seed,  are  seldom  attacked  by  this 
disease:  and  the  Seckle  pear,  generally  supposed  to 


176  FEARS. 

be  a  new  variety,  is  but  little  aflected  by  it — of  fifty 
bearing  trees  of  tliis  kind,  of  various  ages,  I  have  not 
lost  one  entire  tree  from  this  cause — this  year,  for  the 
first  time,  I  have  perceived  the  limbs  of  some  of  them 
partially  afiected,  and  in  some  instances,  several  large 
branches  have  been  destroyed.  From  the  great  vigour 
and  rapidity  of  the  vegetation  in  America,  pear  trees, 
if  much  pruned,  are  apt  to  grow  too  fast :  this  appears 
to  render  them  more  liable  to  the  effect  of  the  fire  blight 
than  otherwise  they  would  be — I  have  therefore  chan- 
ged my  mode  of  trimming  them  under  this  impression, 
confining  it  very  much  to  suckering,  and  merely  for- 
ming the  tree — our  heat  and  dryness,  do  not  require 
the  growth  to  be  so  open  as  in  Europe. 

The  soil  most  favourable  for  pear  trees,  is  clay,  or 
stiff  loam — they  are,  in  many  regions  of  our  country, 
hardier  than  the  apple.  In  a  journey,  many  years 
since,  through  the  New  England  Stales,  I  found  the 
common  Hedge  pear,  from  which  most  exquisite  per- 
iy  is  made,  flourishing  where  the  apple  would  not 
grow,  on  the  sea  coast,  between  NeAvbury  Port  and 
Portsmouth :  in  Great  Britain  they  are  considered  as 
much  better  adapted  than  the  apple  to  their  climate; 
perry,  on  an  average,  is  a  cheaper  liquor  than  cider 
in  that  country.  An  erroneous  practice  prevails  too 
much  among  our  nursery  men  in  America,  of  using 
suckers  from  old  trees  for  pear  stocks ;  trees  produced 


PEytRS,  177 

from  suckers,  are  always  disposed  to  generate  suckers, 
which  are  injurious  and  inconvenient  in  fruit  grounds : 
it  is  probable  that  the  disposition  to  bliglit,  may  be  pro. 
moted  by  using  the  suckers  of  old  worn  out  varieties, 
instead  of  raising  new  ones  from  the  seed,  as  is  practi- 
sed in  apples. 

The  following  kinds  have  been  selected  from  a 
large  collection,  as  affording  a  succession  of  the  finest 
pears,  of  native  and  foreign  origin ;  they  are  delineated 
of  the  natural  size  and  form,  and  are  accurately  des- 
cribed, ; 


I.    PETIT  MUSCAT,  LITTLE  MUSK,  OR  PRIMITIVE  PEAR. 

This  pear  grows  in  clusters;  the  form  is  round 
rather  than  long ;  the  stalk  short,  and  when  fully  ripe 
the  skin  is  yellow,  with  a  portion  of  reddish  brown  on 
the  cheek  next  the  sun.  If  not  too  ripe,  it  is  a  plea- 
sant pear ;  the  juice  somewhat  musky — the  form  of 
the  tree  resembles  the  Catharine ;  it  does  not  produce 
fruit  early,  but  when  it  has  attained  the  proper  age, 
is  an  abundant  bearer — it  ripens  from  the  first  to  the 
tenth  of  July. 


476  PEJR.S. 


2.    HATltEAU. 


Is  a  very  small  pear;  pointed  towards  tbe  stem, 
the  blossom  end  flat ;  the  skin  is  a  clear  yellow ;  the 
flesh  is  of  a  yellowish  cast,  somewhat  spicy,  but  with- 
out much  juice  or  flavour.  It  is  a  very  great  bearer; 
the  time  of  ripening,  from  the  middle  to  the  end  of 
July. 


3.TVIADELE1NE,  CITRON  DE  CARMES,  OR  GREEN  CHISSEL. 

This  is  a  very  fine  early  fruit — the  size  is  small,  not 
much  larger  than  the  Hativeau — the  skin  green,  the 
flesh  juicy,  buttery,  and  liighly  flavoured — the  taste, 
when  not  too  ripe,  sugary.  This  pear  Mr.  Prince 
calls  the  early  Chaumontel;  it  is  one  of  the  finest  fruita 
of  the  season. 


4.    EARLY    CATHARINE   OR    ROUSSELET    HATIF. 

This  is  more  generally  admired  than  any  summer 
pear — it  is  remarkably  fine,  rich,  waxy  and  luscious : 
its  form  is  somewhat  like  a  calabash,  with  a  long  cur- 
ved neck,  and  a  long  fleshy  stem,  the  skin  is  on 
one  side  yellow,  the  other  a  rich  russet,  or  brownish 


PEARS.  i79 

red — ^tlie  tree  grows  to  a  large  size  before  it  bears,  it 
is  then  very  fruitful.  The  limbs  are  long,  and  when 
full  of  fruit,  hang  like  a  willow — this  pear  should  be 
always  suffered  to  hang  on  the  tree  till  ripe ;  the  growth 
of  the  tree  is  very  vigorous;  the  size  large  ;  the  time  of 
the  fruit  ripening  is  about  the  middle  of  Jul  v. 


5.    EARLY   SUMMER    BERGAMOT. 

This  is  one  of  the  finest  pears  of  the  season,  when 
eaten  before  it  is  too  ripe.  The  skin  is  green,  full  of 
small  russet  spots,  but  when  fully  ripe  it  becomes 
yellow — it  is  a  highly  flavoured  juicy  fruit  if  gathered 
from  the  tree,  but  when  too  ripe  it  becomes  dry,  and 
loses  its  flavour — the  size  is  small,  of  a  round  form, 
the  flesh  rich  and  sprightly — it  is  the  least  vigorous 
pear  tree  in  our  country — of  moderate  size  and  great 
hardiness;  free  from  blight — the  fruit  in  perfection 
from  the  middle  to  the  end  of  Jiilv. 


6.    BELLISSIME    D'ETE,'    OR    THE    BEAUTY  OF 
SUMMER. 

The  fruit  is  small,  and  singularly  beautiful — tht; 
skin  is  smooth,  of  a  bright  yellow,  the  cheek  towards 
the  sun  of  a  brilliant  red,  with  small  dots — the  form 


180  PEARS. 


■V 


is  regular,  diminishing  towards  tbe  stem,  m  liich  is 
long ;  if  picked  before  it  is  too  ripe,  it  is  a  pre'ty  good 
early  pear ;  it  sometimes  grows  in  clusters,  produces 
abundantly,  and  ripens  about  the  middle  of  July. 


7.    THE    SKINLESS,    OK   POIRE    SANS  PEAU. 

The  size  of  this  pear  is  about  tliat  of  the  early 
Catharine — the  skin  is  smooth  and  very  thin— the  co- 
lour a  greenish  yellow,  with  a  little  blush,  scarcely 
perceptible ;  the  stem  is  long  and  small— the  flesh  jui- 
cy, and  breaking  rather  than  melting,  of  a  pleasant 
sweet  taste,  very  attractive  to  wasps  and  bees— the 
tree  and  foliage  are  of  delicate  gi'owth— the  time  of 
ripening  about  the  end  of  July. 


8.    FIN    OR  D'eTEj'     or  fine   GOLD   OF    SUMMER. 

This  is  a  very  fine  and  beautiful  pear — the  size  is 
small,  the  form  nearly  round — the  blossom  end  flat, 
the  stem  almost  an  inch  long,  growing  a  little  on  one 
side — the  skin  has  a  small  degree  of  roughness;  of  a 
rich  yellow  on  one  side,  and  on  the  other  a  brilliant 
red,  dotted  with  yellow ;  the  flesh  rich  and  juicy,  brea- 
king, and  highly  flavoured ;  the  growth  of  the  tree 
vigorous,  with  long  hanging  limbs — in  perfection  about 
the  twentieth  of  July. 


No.  1.  Primitive,  or  Petit  Muscat. 


? 


/ 


No.  3.  Madeleine,  or  Green 
«,  Chissel. 


No.  5.  Summer  Bergamot. 


"KFn.  4.  Rivlv  Catharine,  or  Koussellet  liatif- 


No.  7.  Poire  sans  Peau,  or  Skinl 


No.  6.  Bellissirae  d'Ete,  qi- 
Supreme. 


No,  10.  Epargne, 


No.  It  Cuisse  Madame.  No.  1^.  Red  Bergamot 


-z^^- 


■A'  ;i^, 


* 


Ke.  18-  Mlisk  Summer  Bon  Chretien,  or  Sugar  Pear.  ^ 


No.  16.  Green  Catharine,  or  Roysselet. 


No.  17.  Grise  Boime> 


FE^RS^  181 


9.    AURATE. 


This  is  a  small  pear  of  a  regular  form,  diminishing 
towards  the  stem  which  is  very  long ;  the  sldn  is  rougli^ 
of  a  pale  yellowish  gi-een— the  flesh  is  highly  flavour- 
ed, rich  and  luscious:  it  is  a  great  bearer— ripens 
about  the  end  of  Julv. 


10.    EPARGNE. 

This  is  a  pear  of  a  long  shape,  below  the  ordinary 
size,  diminishing  gradually  towards  the  stem,  which 
is  about  an  inch  in  length,  large,  and  planted  ratli- 
er  on  one  side— tlie  crown  is  not  hollowed;  the  skin 
is  of  a  greenish  cast,  blotched  with  spots  of  a  fawn 
colour,  and  sometimes  with  a  little  blush— tlie  flesh  is 
melting;  the  juice  sprightly  and  agreeable— it  ripens 
about  the  beginning  of  August. 


11.    CUISSE  MADAME, 

This  fruit  is  of  a  moderate  size,  very  long,  and  small 
towards  the  stalk,  which  generally  grows  in  a  furrow 
or  small  hollow— the  eye  is  small  and  but  little  sunk; 
.the  flesh  is  sweet  and  juicy,  a  little  muskv— the  skin 
■^  S3 


182  PEARS. 

smooth  and  glossy;  of  a  yellowish  green,  with  a  red- 
dish brown  cheek  next  tlie  sun — it  is  very  liable  to 
be  blown  off  the  tree.  The  tree  is  of  vigorous  growth, 
the  leaves  of  the  common  size,  almost  as  wide  as  they 
are  long,  and  very  little  indented — the  time  of  ripen- 
ing: is  the  end  of  July. 


12.     JULIENNE,    OR    L*ARCniUUC    d'eTe'     SOMETIMES 
CALLED  THE  SUMMER  BEURREE . 

Is  a  pear  of  about  the  common  size  in  good  ground, 
but  smaller  in  a  less  rich  soil,  or  on  old  trees — it  is  of 
a  round  form,  a  little  extended,  and  diminishing  to- 
wards the  stalk,  which  is  short  and  rather  small — the 
skin  is  smooth,  when  fully  ripe,  of  a  bright  yellow, 
sometimes  with  a  faint  blush  towards  the  sun — the 
flesh  is  sprightly,  rich,  and  juicy  if  gathered  before 
fully  ripe,  and  kept  a  few  days  in  the  house — it  bears 
young,  and  most  abundantly — the  appearance  and 
qualities  of  this  pear,  have  obtained  the  name  of  the 
Butter  pear  of  summer :  the  tree  is  of  singular  growth, 
the  branches  long  and  bending,  with  large  swellings 
at  the  extremities,  the  wood  of  a  lively  yellow  brown ; 
it  continues  several  weeks  in  perfection,  and  is  certain- 
ly among  our  finest  summer  pears ;  the  time  of  ripening 
the  whole  month  of  August — according  to  age,  aspect, 
and  soil. 


PKJRS.  jsr, 


V       13.    JARGONELLE, 

This  pear  has  not  been  much  cultivated  in  Amer- 
ica, and  almost  always  under  false  names :  it  is  a 
tolerably  large  pear,  of  the  size  of  a  middling  Beurree', 
with  a  neck  somewhat  curved,  and  diminishing  to  a 
small  point,  with  a  long  stalk,  fleshy  towards  its 
junction  with  the  fruit — the  skin  is  a  light  green  with 
small  cloudy  spots,  blended  with  russet,  particulaily 
near  the  stem — the  cheek  next  the  sun  has  frequently 
a  brownish  red  colour — the  flesh  is  juicy,  highly  fla- 
voured, and  sprightly,  but  liable  to  rot — it  is  like 
most  summer  pears,  best  when  picked  before  fully 
ripe,  and  matured  in  the  house ;  it  is  in  perfection 
about  the  latter  part  of  July. 


i4.     ORANGE    3IUSQUEE,  OR    .MUSK    ORANGE 
PEAR. 

This  pear  is  of  a  moderate  size,  of  a  round  form,  di- 
minishiog  a  little  towards  the  stalk,  which  is  rather 
large  and  long,  and  planted  in  an  irregular  cavity.  The 
flesh  is  juicy  and  well  flavoured,  hut  uncommonly  sub- 
ject to  rot — the  skin  is  a  greenish  yellow:  it  ripens  in 
August. 


184  FEARti., 


15.  GREEN  CATHARINE,  OR  ROUSSELET. 

Is  a  fine  sprightly  pear — very  pleasant  as  ati  eating 
fruit,  and  excellent  for  baking ;  it  is  a  great  and  con- 
stant bearer — tiie  size  is  rather  small ;  the  form  very 
irregular ;  the  blossom  end  round,  diminishing  towards 
the  stem ;  the  skin  of  a  greenish  yellow,  with  a  rus- 
set brown  cheek,  scattered  over  with  spots  of  a  feuille 
morte  colour — the  flesh  is  firm  and  breaking,  of  a 
coarse  grain — it  ripens  in  August,  and  continues  a 
long  time — the  tree  grows  somewhat  like  the  early 
Catharine,  and  is  very  hardy. 


16.  RED  BERGAMOT. 

This  fruit  is  sometimes  large,  but  usually  of  a  mod- 
erate size — the  form  round,  flattened  at  both  ends ;  the 
stalk  very  long,  the  flesh  coarse  and  tender ;  very  full 
of  juice,  of  a  fine  flavour,  rich,  and  sprightly  ;  the  skin 
is  yellow,  the  cheek  next  the  Sun  of  a  lively  red,  dot- 
ted with  small  russet  spots ;  the  time  of  ripening  in 
Augusf ;  the  tree  is  of  vigorous  growth,  and  large  size ; 
it  does  not  bear  while  young,  but  when  more  advanced 
is  a  great  bearer. 


PEARS.  IS5 


17.   GRISE-BONNE,  OR  GOOD    GREY  PEAU, 

This  is  rather  a  small  pear,  the  form  regular,  di- 
minishing with  a  gentle  swell  towards  the  stem,  which 
is  long ;  the  blossom  end  rather  flat,  with  no  hollow  at 
the  crown ;  the  skin  green,  dotted  with  black  spots — 
tlie  flesh  large  grained  and  juicy,  of  a  pleasant  taste — 
ripens  from  the  beginning  to  the  middle  of  Augusts 


18.  MUSK  SUMMER  BON  CHRETIEN,  OR  LARGE  SUGAR  PEAR. 

This  is  a  large  and  handsome  fruit,  of  very  irreg- 
ular form ;  the  shape  is  oblong,  swelled  in  the  middle, 
and  diminisliiug  towards  each  end,  but  more  towards 
the  stalk,  which  is  long  and  large,  and  frequently  in- 
serted on  one  side ;  the  flesh  is  rich,  melting,  and  of  a 
highly  musked  taste,  saccharine  and  waxy,  yielding 
an  uncommonly  fine  odour ;  the  skin  is  very  smooth,  of 
a  yellowish  green^  clouded  with  clusters  of  black 
spots. 

It  frequently  cracks  in  the  skin,  which  dimiuislie^ 
its  excellence ;  when  free  from  this  defect,  it  is  a  very 
estimable  fruit.  The  leaves  are  large  and  smooth,  the 
tree  of  vigorous  growth :  it  is  often  mis-named  the  Jar- 
gonelle iu  this  country ;  the  time  of  ripening,  the  latter 


1B6  PEJRS. 


end  of  Ar.gust ;  its  value  is  much  lessened  by  its  ripe»- 
iug  with  the  Secklc;,  and  several  other  pears  of  high 

reputation. 


19.  MUSK,  SPICE,  OR  ROUSSELET  DE  RHEIMS. 

This  excellent  and  popular  pear,  is  less  than  the 
medium  size— the  form  is  oval,  a  little  produced  to. 
wards  the  stem,  which  is  short  and  thick,  the  blossom 
end  round  and  even ;  the  eye  large ;  the  skin  a  green- 
ish yellow,  with  a  brilliant  cheek  towards  the  Sun, 
sometimes  red,  sometimes  brown,  spotted  with  small 
dots  in  every  part ;  the  flesh  is  half  breaking,  fine,  and 
of  a  high  and  very  peculiar  musky  flavour,  whence  it 
derives  its  name  in  common  use. 

The  tree  is  remarkably  vigorous,  grows  with  long 
shoots  like  the  Catharine,  from  which  it  is  often  called 
the  late  Catharine,  or  autumn  Catharine  ;  it  does  not 
bear  till  large,  it  is  then  very  fruitful ;  the  time  of  ri- 
pening in  August  and  September ;  it  is  eaten  in  the 
highest  perfection  wlien  fully  ripe  from  the  tree. 


PEARS,  187 


SO.    SALVIATI. 


Thi8  pear  is  above  the  common  size^  nearly  of  ij 
I'ouud  form,  very  little  lengthened;  the  stalk  is  long 
and  straight,  the  crown  even  with  the  surface — the 
skin  is  of  waxy  yellow  colour,  sometimes  with  red 
spots  scattered  over  it ;  the  flesh  is  very  fine,  half  but- 
tery ;  the  juice  sweet  and  well  flavoured  ;  the  time  of 
ripening  in  August. 


21.  BON  CHRETIEN  D'ETE',  OR  SUMMER  BON  CHREIIEN. 

The  fruit  is  large  and  long,  with  a  large  long  stalk 
inserted  amidst  several  hollows  and  projections — it  is 
swelled  towards'  the  blossom  end,  and  diminisJied  to- 
wards the  stalk ;  the  skin  is  smooth,  of  a  clear  green 
colour,  which  turns  yellow  when  fully  ripe ;  the  flesh 
is  white,  tender,  half  breakuig,  very  juicy  and  sugary ; 
the  time  of  ripening  the  latter  part  of  August :  the  tree 
is  very  fruitful,  the  leaves  large  and  handsome,  and 
finely  indented. 


22.    AUTUMN    BERGAMOT. 

This  is  rather  a  small  pear^  very  flat  at  the  blossom 


188  FEARS. 

end,  and  diminished  towards  the  stalk  end  which  is 
also  flattened— the  stem  is  short,  the  skin  green  with 
black  spots,  the  flesh  is  white,  juicy  and  sprightly — the 
tree  is  not  very  vigorous,  but  produces  abundantly; 
it  is  in  season  during  the  whole  month  of  September. 


23.  broca's  bergamot. 

This  is  a  very  fine  pear,  superior  to  most  of  the 
Bergamot  tribe,  but  a  very  uncertain  and  small  bearer; 
the  size  is  rather  larger  than  the  autumn  Bergamot, 
the  shape  rounder;  it  is  flat  at  both  ends,  diminishing 
a  little  towards  the  stem— the  skin  is  rough,  of  a  dull 
light  green  ;  the  flesh  rich,  juicy,  melting,  and  spright- 
ly—the tree  is  remarkably  deficient  in  vigour  of 
growth,  and  loses  its  leaves  very  early  in  the  season : 
they  fall  sometimes  as  early  as  the  fruit — if  this  pear 
ripened  at  another  season  it  would  be  highly  prized, 
but  ripening  with  the  Seckle,  Beurree',  and  several 
other  fine  fruits,  it  is  less  esteemed — ^it  is  in  perfection 
about  the  middle  of  September. 


24.  BEURREE  GRISE  OR  BROWN  BEURREE\ 

Is  a  large  juicy  pear,  and  in  some  seasons  has  a 
(ine  flavoured  flesh  of  great  sprightliness — it  is  qf  very 


No,  ^1.  Summer  Bon  Chretien,  or  GracioU. 


^■N 


tU\\_ 


St^v-y^-^^ic'*^^  (^-y-c.  ^  ^-y^-'' 


j,.<   /-i-i.  ^4,^1^^  t^uir    %-Q_^^~^ikM.    Ir^^^j/t-^c^u.^^  /^^ 


<t<->-<_ 


f 

I® 

w 

O 


No.  28.  Andeterre,  or  EDglisli  Beurree. 


No.  39.  Verte  longue  Panacliee'. 


No.  30? Verte  loDSue,  or  Mouille  Bouche.      1 


I^EJRS.  189 

varying  excellence — it  is  too  often  acid  in  the  extreme 
with  little  flavour ;  its  character  clianges  witli  the  sea- 
son— when  the  year  is  unfavourable  the  fruit  cracks, 
and  the  trees  lose  all  their  leaves  prematurely  ;  when 
in  perfection  it  is  a  fine  plump  fruit,  of  almost  ellipti- 
cal form,  very  little  diminislied  towards  the  siem — 
resembling  the  yellow  Beurree'  in  shape ;  the  skin  is 
green  with  clouds  of  black,  the  flesh  white — it  ripens 
in  September,  and  lasts  a  long  time  in  favourable  sea- 
SkOns* 


%0.    SECKLE    PEAR. 

So  called  from  Mr.  Seckle  of  Philadelphia,  the 
proprietor  of  the  original  tree  now  growing  on  his 
estate  near  that  city — it  is  in  the  general  estimation  of 
amateurs  of  fine  fruit,  both  natives  and  foreigners,  the 
finest  pear  of  this  or  any  other  country — it  is  believed 
to  be  a  native  fruit,  produced  from  the  seed  of  a  fine 
pear  (of  which  the  original  proprietor  owned  many  va- 
rieties) accidentally  dropped  where  this  tree  now 
grows.  The  form  and  appearance,  vary  with  aspect, 
age,  and  cultivation — the  size  generally  is  small,  the 
form  regular,  round  at  the  blossom  end,  diminishing 
Avith  a  gentle  swell  towards  the  stem,  which  is  rather 
short  and  thick;  the  skin  is  sometimes  yellow,  with 

a  bright  r«d  cheek,  and  smooth  ;  at  other  times  a  per- 
24 


190  PEARS. 

feet  russet,  without  any  blush— the  flesh  is  melting, 
juicy,  anil  most  exquisitely  and  delicately  flavoured; 
the  time  of  ripening  is  from  the  end  of  August,  to  the 
middle  of  October.  .  The  tree  is  singularly  vigorous 
and  beautiful,  of  great  regularity  of  growth  and  rich- 
ness of  foliage — very  hardy,  and  possessing  all  the 
characteristicks  of  a  new  variety — neither  L'abbe' 
Rozier  or  de  La  Quintinye  among  the  French,  nor  Mil- 
ler or  Forsyth  among  the  English  writers,  describe 
such  a  pear  as  the  Seckle — nor  have  I  found  one  a- 
mong  the  intelligent  French  gentlemen  in  our  country, 
who  has  any  knowledge  of  the  pear  in  his  own  coun- 
try. 


26.  HOLLAND  GREEN,  SOMETIMES  CALLED  THE 
HOLLAND  TABLE  PEAR. 

Tliis  is  rather  a  large  pear,  of  very  irregular  form, 
tlie  skin  is  green,  with  a  number  of  indistinct  spots,  9,nd 
small  russet  clouds — the  flesh  is  remarkably  juicy, 
delicate  and  luscious,  melting  and  sprightly,  of  a  green- 
ish wiiite  cast — it  is  very  wide  at  the  blossom  end, 
lessens  suddenly  to  an  obtuse  point  at  the  stem,  with 
an  uneven  though  smooth  skin — the  stalk  is  very  long; 
Few  pears  are  more  admired  at  a  season  when  fine 
pears  are  common-— it  ripens  in  September  and  Octo- 
ber— the  tree  is  of  strong  and  vigorous  growth,  witli 


PEJRS.  191 

long  braiicliesj  the  foliage  luxuriant — it  is  a  great  and 
uniform  bearer;  it  was  imported  from  Holland  by  the 
late  William  Clifton  of  Philadelphia. 


27-  YELLOW  BUTTER,  OR  BEURREe'  DOREE,  OR  ST. 

Michael's  pear. 

This  pear  in  the  opinion  of  many  good  judges,  is 
on  a  par  for  excellence  of  flavour  with  the  Seckle — it 
is  large,  fair,  handsome,  melting,  juicy,  and  delicate- 
ly flavoured ;  to  have  it  in  perfection,  it  should  be  ga- 
thered before  fully  ripe  when  it  begins  to  turn  yellow, 
and  be  kept  some  time  in  the  house,  or  otherwise  it 
will  lose  much  of  its  juicy  and  melting  qualities ;  it  is 
round  and  rather  oblong  in  shape,  somewhat  dimin- 
ished towards  the  stem,  which  is  short  and  thick ;  the 
flesh  white  and  singularly  cold,  the  skin  a  bright  yel- 
low, sometimes  with  a  blush,  at  other  times  covered 
with  a  bright  russet-.-it  is  in  season  from  the  beginn- 
ing of  September  to  the  first  part  of  November,  when 
carefully  preserved,  by  gathering  with  the  hand  in  dry 
weather;  it  is  a  never  failing  and  abundant  bearer, 
and  produces  fruit  at  an  early  age— the  tree  is  of  small 
size :  this  is  the  same  with  the  Doyenne',  or  Deans 
pear,  and  is  probably  more  extensively  cultivated  than 
any  pear  in  our  country— this  fruit  is  very  erroneous- 
ly  called  the  Virgouleuse  in  New- York,  and  East 


192  PEARS. 

Jersey ;  tlie  Virgouleuse  is  a  late  winter  pear :  see 

No.  38. 


28.  ANGLETERRE,  OR  ENGLISH  BEURREE\ 

Is  rather  above  the  medium  size,  round  at  the  blos- 
som end,  diminishing  to  a  point  at  the  stalk,  which  is 
long  and  large— the  skin  is  smooth,  of  a  greenish  yel- 
low ;  the  flesh  tender,  lialf  buttery  and  melting,  apt 
to  rot  soon  ;  it  ripens  in  September  with  many  of  the 
finest  pears,  which  lessens  the  estimation  in  which  it 
would  otherwise  he  held. 


29.     VERTE  LONGUE  PANACHEE\  striped  long   GREExV, 
OR   CULOTTES  DE  SUISSE. 


This  is  supposed  to  be  a  variety  of  the  Mouille 
Bouche,  or  Long  Green — the  shape  is  round  at  the 
blossom  end,  lessening  gradually  by  a  gentle  curve  to 
tlie  stem.  The  skin  is  yellow,  with  green  stripes  from 
the  crown  to  the  stem,  with  spots  of  dark  green ;  some- 
times a  portion  of  red  towards  the  sun  is  blended  with 
the  green.  The  stalk  about  an  inch  in  length,  the 
flesh  melting,  fine,  and  delicate,  with  little  core — very 
juicy  and  sweet ;  it  bears  abundantly,  and  ripens  in 
the  latter  part  of  September. 


I^JSJR^:  193 


30.    VERTE  LONGUE,  MOUILLE  BOUCHE,  OR  LONG-  GREEN 

This  is  a  small  pear,  the  skin  green  when  fully 
ripe ;  the  flesh  melting  and  juicy,  with  a  spicy  taste, 
not  universally  admired,  very  similar  to  that  of  the 
Verte  Longue  Panachee .  It  ripens  in  the  end  of  Sep- 
tember, and  beginning  of  October. 


31.  SUCRE^  VERT,  OR  GREEN  SUGAR  PEAR. 

This  pear  came  from  France ;  it  is  of  moderate  size ; 
the  form  round,  a  little  oblong — the  blossom  end  flat, 
the  eye  sunk  but  little  below  the  surrounding  part,  to- 
wards the  stalk  it  is  a  little  diminished ;  the  stem 
large,  about  an  inch  in  length — the  skin  is  smooth  and 
green — the  flesli  buttery,  the  juice  sweet  and  well 
tasted — it  ripens  in  October.  The  tree  is  of  vigorous 
growth. 


33.  BERGAMOTTE    SYLVAXCHE. 

This  is  a  very  fine  pear  imported  from  France,  of  a 
large  size  for  a  Bergamotte — it  is  round  and  flat  at 
both  ends ;  a  strong  stalk,  a  thick  green  skin,  very 
tender,  melting,  rich,  and  juicy  flesh,  continues  in  sea- 


194  PEJRS. 


son  during  the  month  of  October,  and  sometimes  later: 
it  may  be  ranked  among  the  finest  fruits  of  the  season. 


33.    MESSIRE  JEAN,  OR   MR.  JOHN. 

This  pear  is  held  in  high  estimation  in  France,  but 
in  this  part  of  America  it  is  very  apt  to  rot ;  it  is  of 
moderate  size,  but  sometimes  on  young  trees  and 
rich  ground,  it  grows  large  ;  the  blossom  end  is  full 
and  round>  diminishing  suddenly  towards  the  stem, 
which  is  of  moderate  length ;  the  skin  is  rough,  and 
w  hen  fully  ripe,  yellow,  with  a  portion  of  russet.  It 
is  sometimes  called  the  Monsieur  Jean  doree  ;  the 
flesh  is  coarse,  juicy,  and  sprightly;  but  not  very  rich 
or  highly  flavoured— it  ripens  in  October. 


3^.  CRASANNE,  OR  BERGA.^IOTTE  CRASANNE. 

This  pear  is  among  the  most  estimable  varieties  ;  it 
is  generally  of  the  medium  size,  but  on  young  trees 
and  rich  ground  it  sometimes  grows  large,  it  is  of  the 
Bergamotte  shape,  rather  round,  the  skin  when  ripe 
a  greenish  yellow,  full  of  distinct  black  dots,  very  thin 
and  tender :  the  flesh  is  singularly  melting,  rich,  juicy 
and  sweet,  but  not  sprightly.-it  is  sometimes  in  France 
called  the  flat  Beurree  j  it  ripens  in  October  after  the 


yellow  Beurree;  and  with  care  in  gathering  it  from 
the  tree  when  dry,  will  keep  a  month  or  six  weeks  in 
the  house :  it  is  a  great  bearer,  of  vigorous  growth,  and 
hardy ;  I  know  few  pears  more  deserving  extensive 
cultivation. 


35.  POIRE  DE  JARDIN,  OR  GARDEN  PEAR. 

A  large  pear,  rather  long,  and  flat  at  the  blossom 
end,  diminishing  gradually  towards  the  stalk,  which 
is  about  an  inch  long,  and  large  ;  the  skin  yellow  and 
tliick,  the  flesh  yellow,  rich,  firm^  juicy,  and  melting; 
it  ripens  in  November. 


30.    SWANS  EGG. 

A  pear  of  ordinary  size ;  of  elliptical  form  ;  a  long 
stem ;  the  skin  green,  thinly  covered  in  part  with 
brown :  the  flesh  melting,  and  full  of  a  pleasant  musky 
juice ;  ripens  in  November,  and  with  care  may  be  pre- 
served  for  some  time.  This  fruit  is  by  many  called 
the  Poire  d'Auch;  tliis  must  be  an  error;  Forsyth 
says  the  Poire  d'Auch  resembles  the  Tolmart,  but  ful- 
ler  in  the  neck;  the  Colmart  is  delineated  by  the 
Ab])e^  Rozier  as  a  very  different  pear,  much  larger, 
with  a  distinct  neck :    see  figure  no.  44, 


19ft  PEARS. 


37.    L'ORANGE  D'HYVEU. 


Tliis  name  I  have  given  to  a  pear  1  imported  from 
France  under  the  name  of  L'Echasserie,  which  is 
certainly  incorrect— it  bears  a  stronger  resemblance 
to  the  Orange  d'Hyver  as  delineated  and  described 
by  the  Abbe  Rozier  in  the  Cours  d' Agriculture,  than 
any  other  fruit;  it  is  of  estimable  character  as  a  fine 
winter  pear;  the  size  is  not  larger  than  a  small  orange, 
nearly  round,  a  little  flattened  at  each  end,  the  stem 
long,  the  skin  a  dull  yellowish  green,  with  faint  blot- 
ches  of  russet  coloured  dots,  rough,  thick,  and  firm : 
the  flesh  white,  melting,  juicy,  sprightly  and  finely 
flavoured— it  ripens  in  November,  and  in  favourable 
seasons  will  keep  till  January. 


38.    VIRGOULEUSE. 

This  pear  I  imported  from  France ;  it  derives  its 
name  from  a  village  called  Virgoule  in  Limousin— 
in  size  and  appearance  it  resembles  the  yellow  Beur- 
ree  J^  (which  by  most  persons  in  New- York  and  East 
Jersey  is  erroneously  called  the  Virgouleuse)  but  the 
skin  is  thicker  and  rougher;  the  flesh  is  singularly  firm, 
rich,  juicy,  and  highly  flavoured— it  ripens  in  Novem- 
ber and' keeps  in  perfection  till  March  j  it  i^  one  of 


'\^  .\ 


No  31.  Sucre'  Vert,  or  Sugared  Green; 


No.  33.  Bergainotte  Sylvaucbe. 


No;  35.  Poire  de  Jardin. 


No.  36.  Swans  Egg. 


No.  37.  Orange  D'Hyver. 


No.  38.  Virgouleuse. 


No.  40.  Ambrett^. 


No.  41.  MerveUle  W  Hyver. 


PEARS.  197 

tlie  most  ailmired  winter  fruits  of  France,  and  highly 
deserving  of  extensive  cultivatiou ;  it  is  sometimes 
subjeet  to  cracking  in  the  skin ;  but  this  affects  little 
of  the  fruit  growing  on  vigorous  trees  in  rich  cultiva- 
ted ground. 


39.    ST.    GERMAINE. 

Is  a  fine  winter  pear,  by  many  erroneously  called 
the  green  Chissel,  (which  is  a  summer  pear)  the  size 
is  large,  of  an  irregular  form,  generally  diminished 
towards  the  stem,  and  sometimes  towards  the  crown— 
the  skin  is  green  till  fully  ripe,  and  very  thick,  whence 
it  is  often  called  the  walnut  pear---the  stem  is  short 
and  generally  planted  in  an  oblique  direction,  the 
crown  is  large  and  not  much  sunk ;  the  flesh  is  very 
highly  flavoured,  rich,  juicy  and  sprightly  beyond  any 
other  pear  when  the  season  is  favourable;  it  ripens  m 
November  in  a  close  warm  situation,  it  is  frequently 
kept  till  late  in  the  winter  by  care  and  attention.  It  is 
to  be  regretted  that  the  tree  is  very  subject  to  the  fire 
blight,  so  destmctive  of  the  finest  and  most  delicate 
pears  in  this  country — it  would  be  highly  useful  to 
the  cultivators  of  fruit  could  the  cause  or  cure  for  this 
evil  be  discovered;  whether  it  be  founded  in  any  pecu- 
liarity of  our  climate,  or  in  the  long  duration  of  the 

variety,  is  a  point  which  has  not  been  satisfactorily 
g5 


198  PEARS, 

ascertained — the  tree  is  of  singular  gi'owtli,  very  dark 
and  thick  foliage,  the  leaves  being  furrowed  through 
the  centre,  and  arched  by  a  contraction  of  the  middle 
tendon. 


40.    AMBRETTE. 

This  is  rather  a  small  pear,  of  an  oblong  form  with 
a  long  stem — the  colour  when  ripe  is  green,  the  skin 
rough  with  small  russet  spots  and  some  black  clouds ; 
neither  the  crown  nor  stalk  end  is  indented — the  flesh 
is  rich,  juicy  and  highly  flavoured ;  it  ripens  in  the 
beginning  of  December,  and  in  favourable  seasons 
will  keep  till  March.  This  pear  resembles  L'  Echas- 
serie  in  many  of  its  properties,  but  differs  from  it  in 
having  an  unindented  leaf — it  is  a  fruit  of  uncommon 
excellence,  and  merits  extensive  cultivation :  it  is 
known  in  this  vicinity  by  the  name  of  the  Tilton  pear. 


41.  MERVEILLE  d'hYVER,  OR  THE  WONDER  OF  WINTER. 

Is  very  irregular  in  its  shape,  and  in  its  size,  which 
is  usually  rather  small — the  skin  is  remarkably  thick 
and  firm,  the  colour  a  dull  green,  with  some  russet 
"Spots — the  stalk  about  an  inch  long,  grows  in  a  hollow 
furrowed  in  different  directions :  the  flesh  white,  mel- 


FEARS.  199 

ting,  and  luscious — the  eye  is  very  singular,  frequently 
without  any  crown  ;  it  is  destitute  of  beauty,  but  is 
estimable  in  its  other  properties — the  time  of  ripening 
is  in  December. 


4S.  EPINE  D'HYVER,  OR  WINTER  THORN. 

Is  a  large  pear,  round  at  the  blossom  end,  diminish- 
ing gradually  with  a  gentle  swell  towards  the  stalk, 
where  it  is  somewhat  round.  The  stem  is  large,  about 
an  inch  in  length ;  the  skin  is  smooth,  of  a  yellow- 
ish green ;  the  flesh  rich,  melting,  and  tender ;  of  an  a- 
greeable  flavour :  it  ripens  in  November,  and  will 
keep  till  January. 


43.  PADDINGTONj  OR  EASTER  BERGAMOT. 

This  is  a  large  fruit ;  of  a  round  full  shape,  dimin- 
ishing  towards  the  stem,  which  is  short  and*  thick — 
the  skin  is  green,  with  small  grey  dots,  inclining  to 
yellow  as  it  ripens  ;  the  ilesh  is  white,  half  buttery, 
sprightly,  and  somewhat  acid :  it  is  in  season  from 
January  to  Marcji. 


Scj)  PEARS. 


44»    COLMART. 


Is  a  large  pear,  somewhat  resembliiig  the  Winter 
Bon  Chretien — the  blossom  end  is  flat ;  it  diminishes 
towards  the  stalk,  which  is  large  and  fleshy,  planted 
in  a  deep  hollow,  surrounded  with  protuberances — 
the  skin  is  smooth,  green,  with  little  brown  spots  ;  it 
inclines  to  yellow,  with  the  maturity  of  the  fruit — the 
flesh  is  yellowish,  very  fine,  buttery,  and  melting ; 
the  juice  very  sweet  and  sprightly — it  ripens  from 
January  to  April :  the  tree  is  vigorous,  the  leaves 
large,  arched  and  guttered. 


45.  WINTER   RUSSELET. 

Is  a  small  pear,  of  regular  shape,  gradually  dimin- 
ishing towards  the  stem  :  the  skin  is  a  lively  russet 
like  a  Golden  Pippin — :the  flesh  is  yellow,  rich,  and 
sprightly,  rather  too  firm  for  a  table  fruit,  but  excellent 
for  baking  and  stewing ;  it  is  a  fine  keeping  pear,  and 
an  abundant  bearer. 


46.    BEZY  DE  CIIAUMONTEL,  OR  WINTER  BUTTER  PEAR. 

The  size  is  large,  the  form  very  irregular — in  some 


No.  4S.  Epine  D'  Hy  ver. 


X(K  4^3.  Easter  Bergamot,  or  Paddingtofii*. 


No.  45.  Winter  Russelet. 


No.  4)6.  Bezy  de  Chaumontel. 


No.  47.  Muscat  Allemand. 


No.  ^.  Bequesne. 


2^0,  49.  Royal  Winter,  or  Royale  D'  Hyver. 


No.  51.  Fiue  Wiuter  Bakiug  Peal% 


P£JRS.  201 

diminisliing  to  a  point  at  the  stalk,  in  others  with  a 
pear  like  neck — ^the  crown  very  deeply  hollowed,  bor- 
dered with  little  elevations,  which  reach  to  the  cen- 
tral part  of  the  fruit — the  stem  is  large  and  short;  the 
colour  of  the  skin  varies  much,  sometimes  with  a  live- 
ly red  next  the  sun,  sometimes  spotted  with  grey,  with- 
out red — the  flesh  is  half  breaking  aiid  melting ;  it 
keeps  till  February. 


47.    MUSCAT  ALLEMAND,  OR  GERMAN  MUSCAT. 

Is  a  very  fine  winter  pear,  ripening  in  November ; 
and  in  good  seasons  continuing  in  perfection  during 
the  winter,  when  it  is  of  much  superior  quality  to 
that  of  ordinary  years ;  the  blossom  end  is  wide,  and 
very  flat,  so  as  to  appear  almost  triangular  in  profile, 
diminishing  suddenly  at  the  crown,  w  ith  a  very  long 
stem ;  the  skin  is  rough  and  green,  with  black  clouds 
and  some  russet — the  flesh  is  yellow,  rich,  buttery, 
and  of  a  sprightly  flavour — it  ranks  among  the  most 
estimable  pears  imported  from  France  :  the  tree  is  vig- 
orous, of  large  growth,  and  very  fmitful — there  is  a 
peculiarity  in  this  pear  worthy  of  notice ;  the  eye  is 
very  small,  frequently  naked,  entirely  without  the  flow- 
er leaf. 


20S  PEARS. 


48.    BEQUESNE. 


This  is  a  large  and  long  pear,  full  and  round  at 
the  blossom  end,  and  diminishing  gradually  to  a  point 
at  the  stem,  which  is  very  long — the  skin  is  yellow, 
full  of  very  distinct  dark  dots ;  little  or  no  hollow  at  the 
crown;  the  flesh  is  firm  and  without  any  great  degree 
of  flavour  or  juice:  it  is  however,  a  cooking  fruit  of 
great  excellence,  it  requires  little  or  no  sugar — when 
baked  is  rich,  melting,  and  luscious,  it  keeps  well 
through  the  winter. 


49.  ROYALE  d'hYVER,  OR  WINTER  ROYAL. 

This  is  a  very  large  pear,  of  a  pyriform  shape, 
much  swelled  at  the  blossom  end,  and  diminished  to- 
Avards  the  stalk  in  such  a  manner  as  to  exhibit  a  tri- 
angular figure  when  viewed  in  profile — the  skin  is 
smooth  and  fine,  a  handsome  red  towards  the  sun, 
yellow  on  the  shady  side^,  spotted  with  little  dots  on 
the  red,  and  russet  spots  on  the  yellow — the  flesh  is 
half  breaking,  melting,  of  a  yellowish  cast,  the  juice 
very  saccharine ;  the  eye  is  very  small,  and  planted 
very  deep— the  stalk  long,  and  large  at  the  extremity ; 
the  time  of  ripening  is  from  December  to  February ; 
in  the  appearance  of  this  pear  and  the  Musfcat  AUe- 


FEARS.  203 

mand  there  is  little  perceptible  difference ;  as  delinea- 
ted by  the  Abbe'  Rozier,  they  resemble  each  other  very 
much,  and  it  is  stated  by  tlie  same  author,  that  they 
are  frequently  confounded  by  the  French  gardeners, 
they  are  both  highly  estimable  winter  fruits. 


50.    BON    CHRETIEN    d'hYVER,    OR    GOOD    CHRISTIAN 
OF   WINTER. 

This  is  a  very  large  pear,  of  the  form  of  a  trunca- 
ted pyramid— the  blossom  end  is  much  swelled,  the 
eye  deeply  sunk  in  a  furrowed  cavity,  which  forms 
angular  ridges  extending  themselves  to  the  body  of 
the  pear ;  the  end  towards  the  stalk  is  much  dimin- 
ished, without  being  pointed ;  it  terminates  obliquely : 
the  stalk  is  about  an  inch  long,  and  tleshy— this  pear 
is  sometimes  six  inches  in  length  and  four  in  width ; 
the  skin  is  a  finely  grained  clear  yellow,  approaching 
to  green  on  the  shady  side,  with  a  bright  red  towards 
the  sun-^*-the  flesh  is  fine  and  tender,  though  breaking, 
very  juicy,  mild  and  sugary ;  sometimes  odoriferous 
and  vinous— it  is  ripe  in  January  and  lasts  till  Spring: 
the  leaves  are  of  moderate  size,  the  foot  stalks  of  great 
length. 


204  PEARS. 


51.    FINE  WINTER  BAKING  TEAR. 

This  is  .\  pear  of  moderate  size,  a  great  and  uniform 
bearer  ;  it  is  rounded  at  the  blossom  end,  terminating 
rather  suddenly  at  the  stalk,  which  is  very  long — the 
flesh  is  without  much  flavour  or  juiciness,  only  fit  for 
baking,  which  turns  the  flesh  to  a  fine  red :  the  skin 
is  green  :  it  is  generally  known  by  the  name  of  Bloom- 
fields  winter ;  it  is  equal  to  any  pear  for  culinary  pur- 
poses— it  keeps  well  through  the  winter,  but  is  never 
fit  for  the  table  uncooked. 


5%.    HARRISONS  LARGE  FALL  PEAR. 

This  is  by  Mr.  Prince  called  the  Swans  Egg ;  but 
is  a  much  inferior  fruit — it  is  however  excellent  for 
baking,  requiring  when  ripe  no  sugar ;  it  is  of  very 
large  size,  flat  at  the  blossom  end,  otherwise  very 
round,  but  little  diminished  towards  the  stem,  which 
is  large  and  long :  the  flesh  is  coarse,  without  much 
jui^e  or  flavour  ;  the  tree  is  very  large  and  vigorous, 
a  great  and  uniform  bearer — ^it  ripens  in  September, 
and  continues  without  rotting  a  long  time. 


•^ 


No.  50.  Bon  Chretien  D'  Hyver. 


No.  53.  Oraipse  Bersaxnot. 


No.  5S.  Harrisons  Fall  Baking  Pear. 


No.  54;.  Frangipane. 


No.  58.  Bezy  de  Caissoy. 


No.  55.  L'Ecliasserie* 


» 


No.  56.  Winter  Bergamot. 


I 


i 


No.  59.  Martiii  Sec. 


No.  60.  Holland  Bergamotte* 


No,  57.  Imperiale, 


PEARS.  205 


53.    ORANGE  BERGAMOT. 

Is  a  large  handsome  pear,  flat  at  the  blossom  end, 
gradually  diminished  towards  the  stem ;  the  skin  is 
rough,  yellow,  and  of  a  bright  russet  towards  the  Sun ; 
the  flesh  is  rich,  firm,  and  very  sprightly,  rather  too 
acid  for  the  dessert,  but  the  best  baking  pear  of  the 
season,  which  is  in  September :  it  is  a  great  bearer,  and 
a  hardy  tree. 


54.    FRANGIPANE. 

This  pear  is  of  moderate  size,  long  shape,  spotted 
with  small  points ;  the  eye  is  large,  not  sunk,  the  blos- 
som end  round,  it  diminishes  towards  the  stalk,  which 
is  short  and  thick ;  the  end  is  truncated  obliquely — the 
skin  is  smooth,  oily  to  the  touch,  of  a  fine  clear  yellow, 
with  a  lively  red  towards  the  Sun  ;  the  flesh  is  half 
melting,  the  juice  mild  and  sugary,  of  a  peculiar  taste, 
like  perfume  r  it  ripens  in  the  latter  part  of  Octgber. 


55.    L'ECHASSERIE. 

This  pear  is  of  tiie  medium  size,  an  oval  form,  di- 
minished towards  the  stalk,  the  blossom  end  very 


2©«  PEARS. 

round,  the  eye  not  sunk,  the  stalk  is  large  :  the  flesh 
is  melting,  buttery  and  fine,  the  juice  sweet,  musky  and 
very  pleasant— the  skin  is  of  a  light  yellow,  inclining 
to  white ;  its  maturity  is  from  Noveiiiber,  to  Febru- 
ary, and  it  is  an  excellent  pear  :  the  tree  is  very  hand- 
some and  fruitful,  and  is  an  early  bearer. 


56.    WINTER  BERGAMO! 

Was  originally  imported  from  England ;  it  is  some- 
times called  the  Townsend  Bergamot,  and  the  Cape 
May  Bergamot ;  the  size  is  moderate — the  skin  rough, 
with  russet  and  iron  spots  scattered  over  it ;  the  shape 
round,  flatted  at  the  ends,  a  little  diminished  towards 
the  crown ;  the  taste  is  pleasant,  but  it  is  deficient  in 
juiciness  and  sprightliness :  it  ripens  in  December,  and 
is  an  abundant  bearer. 


57.    IMPEIUALE  FEUILLE  DE  CHENE,  OR  OAK-LEAF  PEAR.       j 

The  fruit  is  long,  and  of  middle  size,  about  as  large  as 
a  Virgouleuse :  the  blossom  end  round,  the  eye  small, 
not  sunk,  diminishing  uniformly  towards  the  stem- 
round  at  the  insertion  of  the  stalk,  which  is  large  : 
the  skin  is  even,  smooth,  and  green  ;  as  it  ripens  it 
shrivels  and  turns  yellow ;  the  flesh  half  melting,  the 


PEJRS,  207 

juice  sweet,  though  not  very  highly  flavoured — it  ri- 
pens late  in  the  spring  ;  it  derives  its  name  from  the 
peculiar  form  and  curl  of  the  leaf,  resembling  that  of 
the  oak — the  tree  is  vigorous,  the  foliage  very  hand- 
some. 


58.    BEZY  DE  CAISSOY. 

Tliis  fruit  is  small  and  round,  a  little  flat  at  the 
crown ;  the  stalk  is  straight  and  deeply  planted,  the 
eye  small,  and  much  sunk ;  the  skin  green,  turning 
yellow  when  fully  ripe,  and  covered  with  clouds  or 
spots  of  brown — the  flesh  tender  and  buttery,  the  juice 
resembles  that  of  the  Crasanoe  :  it  ripens  in  Novem- 
ber. 


59.    MARTIN    SEC, 

This  is  a  pear  of  moderate  size,  of  a  long  pyra- 
midal form,  the  colour  brown,  with  a  clear  red  next 
Uie  Sun,  dotted  with  small  white  points,  the  flesh  is 
breaking,  sometimes  a  little  stony,  sugary,  slightly 
perfumed,  and  of  a  pleasant  taste — the  stalk  is  long 
and  bent,  the  eye  small,  but  little  sunk ;  it  ripens  in 
November  and  December. 


208  PEARS. 


60.    HOLLAND    BERGAMOT. 

Is  a  pear  of  middle  size,  flat  at  the  crowiij  round  at 
the  stem,  of  the  ordinary  Bergamot  shape ;  the  stalk 
is  large,  and  about  an  inch  in  length — the  eye  is  in- 
serted in  a  deep,  narrow  cavity — the  skin  is  uneven, 
in  autumn  covered  with  brown  spots,  in  February 
and  March  it  becomes  lightly  shrivelled,  and  turns  a 
clear  yellow — the  flesh  is  coarse  but  good,  half  break- 
ing, and  a  little  stony :  the  juice  is  abundant  and 
sprightly.    It  may  be  kept  till  very  late  in  the  season. 


61.    MARQUISE.        '    ■ 

This  is  a  very  large  pear  of  pyramidal  shape,  rather 
flat  at  the  crown,  gradually  lessening  to  the  stalk, 
which  is  large  and  about  an  inch  long,  planted  in  a 
furrowed  cavity — the  skin  is  even,  and  green,  with  dots 
of  a  deeper  green,  growing  yellow  when  fully  rii)e ; 
sometimes  a  light  shade  of  red  towards  the  sun— the 
flesh  is  buttery  and  melting,  the  juice  sweet,  mild,  and 
sometimes  a  little  musky ;  it  ripens  in  November  and 
December. 


No.  61.  Marquise. 


No.  62.  Bon  Chretien  D'Espagne, 


# 


No.  63.  Pound  Pear< 


PEJRS.  209 


62.    BON  CHRETIEN  D'ESPAGNE,  OE  GOOD  CHRISTIAN    OF 
SPAIN. 

This  pear  is  very  large  and  long,  gradually  lessen- 
ing towards  the  stem,  a  little  curved  and  truncated 
about  the  foot  of  the  stalk,  which  is  large  and  very 
long — the  eye  is  small,  and  planted  in  a  deep  and  wide 
hollow,  bordered  with  ridges  which  extend  towards 
the  middle  of  the  fruit;  the  skin  is  spotted  with  dots, 
of  a  brown  colour,  of  a  fine  lively  red  towards  the 
sun,  with  a  pale  yellow  on  the  shady  side  when  ripe ; 
the  flesh  is  white,  blended  with  grains  of  green,  dry 
and  hard,  or  breaking  and  tender,  according  to  the 
season  and  soil — the  juice  is  mild  and  sweet  when 
growing  on  a  favourable  soil,  and  well  exposed :  it 
ripens  in  November  and  December. 


63.    POUND    PEAR. 

This  is  one  of  the  largest  winter  pears,  it  sometimes 
weighs  from  twenty-six  to  twenty-eight  ounces — the 
form  is  regular,  full  and  round  at  the  crown,  lessening 
gradually  towards  the  stem,  which  is  long  and  large — 
the  skin  is  green,  with  a  brown  cheek ;  it  becomes  yel- 
low, and  the  cheek  takes  a  lively  red  when  kept  from 
the  air  towards  the  spring ;  it  has  a  firm  flesh,  which 


210  PEARS. 

becomes  red  like  a  quince  when  cooked,  foi  whicli 
purpose  only,  it  is  preserved  through  the  winter — it 
is  a  great  bearer ;  the  tree  grows  large,  and  is  very 
hardy ;  these  pears  should  be  suffered  to  hang  on  the 
tree  as  late  as  possible,  they  may  be  kept  in  bran,  chaff 
or  paper,  excluded  from  tlie  air,  which  preserves  their 
fullness,  renders  them  more  juicy  and  tender,  and  gives 
them  a  fine  colour. 


64.  Williamson's  virgouleuse. 

Is  a  fine  winter  pear  ripening  in  December  and  kee- 
ping well  for  a  considerable  time — it  is  a  large  fruit, 
of  a  light  green  colour,  with  a  rough  skin,  clouded 
with  black  spots — the  stalk  is  large  and  fleshy,  and 
of  irregular  form,  the  crown  not  much  sunk,  of  a  full 
round  form  next  the  blossom  end,  gradually  lessening 
to  the  stem — the  flesh  rich  and  juicy  ;  the  tree  is  a  vi- 
gorous growth  and  bears  well:  a  native  fruit  from 
New- York. 


65.  bensell's  winter. 

This  pear  takes  its  name  from  the  original  cultiva- 
tor near  Philadelphia.  It  is  a  large  full  round  pear ; 
the  skin  yellow,  the  flesh  firm  and  juicy,  somewhat  as- 
tringent— ^it  is  a  fine  keeping  fruit,  and  a  great  bearer. 


^£ji]iS^  211 


A  selection  of  20  varieties,  ripening  in  succession 
for  a  private  garden. 

1.  Green  Chissel.  13.  Yellow  Beurree\: 

2.  Early  Catharine.  14.  Holland  Green. 

3.  Early  Bergamotte.  15.  Crasanne. 

8.  Fin  or  d'Ete\  16.  Orange  d'Hyver. 

9.  Julienne.  17.  St.  Germaine.  . 

10.  Red  Bergamotte.  18.  Virgouleuse. 

11.  Spice.  19.  Muscat  AUemand. 
13.  Seckle.  20.  Ambrette. 


Tliere  are  some  kinds  of  table  pears  in  the  Euro- 
pean  collections,  which  have  not  yet  been  introduced 
into  notice  among  us — L'Abbe'  Rozier  describes  one 
hundred  and  twenty — La  Quintinye  eighty-six,  Mil- 
ler eighty,  and  Forsyth  seventy-two  varieties  ;  in  my 
own  collection  1  have  upwards  of  one  hundred  kinds, 
from  which  I  have  made  the  foregoing  selection  of 
those  which  I  considered  as  the  best,  principally  of 
French  origin. 

In  England  the  pear  is  much  cultivated  for  its  li- 
quor— vast  quantities  of  most  exquisite  perry  are  made 
from  pears  of  a  character  entirely  unfit  for  eating— 
in  1805  I  imported  three  kinds  most  esteemed  in  Here- 
ford ;  of  which  I  have  an  orchai*d  of  fifty  trees  plan- 
ted la  1810;  none  of  them  have  yet  produced  a  single 


212  PEARS: 

pear  or  blossom,  though  growing  among  trees  which 
have  all  borne — the  original  trees  perislied  from  the 
blight,  but  the  young  orchard  thrives  well,  and  prom- 
ises to  be  not  the  less  valuable  eventually  from  the 
lateness  of  its  maturity  :  the  kinds  are. 


1st,    TAUNTON    SQUASH. 

The  fruit  of  highest  estimation  in  England  for  perry; 
it  is  an  early  pear,  remarkable  for  the  tenderness  of 
its  flesh — if  it  drops  ripe  from  the  tree  it  bursts  from 
the  fall,  whence  probably  its  name — the  liquor  made 
from  it,  is  pale,  sweet,  remarkably  clear  and  of  strong 
body ;   it  bears  a  price  fourfold  of  other  perry. 

2nd.  THE  BARLAND.        3rd.  THE  BESBERRY.- 


In  addition  to  the  foregoing  selection,  there  are  ma- 
ny kinds  of  pears  cultivated  in  this  and  the  neighbour- 
ing States,  which  have  been  recommended  by  their 
size,  beauty,  or  the  partiality  of  those  who  had  not  the 
means  of  comparing  them  with  the  finer  kinds,  which 
were  a  few  years  ago  unknown  in  this  country,  but  are 
now  extensively  cultivated  by  the  admirers  of  good 
fruit  among  us — of  this  description  are  the  following 
kinds,  growing  in  my  orchards. 


PEARS.  313 

Bell  pear  of  Prince  ripening  in  July. 

Windsor  pear Jo. 

Early  Bell,  or  Long- stem  -         -         -         _        do. 
Early  Red- side         ....  August. 

Denton  -         -         -         -         .         -        do. 

Brown's  Pear ijo. 

Vine  Pear do. 

Grey  Sugar do. 

Peach  Pear do. 

Early  Beurree'  du  Roy      -         -         -         -        do. 

Delicate -        do. 

Coopers  Fall  ....      September. 

Norris's  Fall do. 

Large  Bell do. 

Coles  Pear do. 

Rhode  Island  -         •         -         -         -        do. 

Russellet do. 

Gros  Roussellet do. 

Fall  Seedling            ....  October. 

Crasanne  Bergamot  (of  Prince)            .         .        do. 
Winter  Rose do. 


ar 


214  QUIKCE, 


CHAPTER  XXV 


QUINCE.  {Cydonia,^ 

Of  this  fmit  there  are  five  or  six  varieties.  The  one 
most  esteemed  is  the  Portugal — I  obtained  it  from 
England  and  from  France ;  I  weighed  one  which  was 
231  ounces ;  they  are  to  be  found  in  most  of  our  gar- 
dens ;  the  best  trees  are  raised  from  cuttings,  which 
grow  like  a  willow,  and  are  freer  from  suckers  about 
the  roots  than  those  raised  from  suckers — those  from 
seeds,  are  equally  good,  but  are  longer  in  coming  to 
maturity.  The  quince  is  much  used  for  stocks  for  in- 
grafting summer,  tender  pears,  and  for  Espaliers ;  they 
do  not  suit  winter  pears  so  well,  as  they  are  very  apt 
to  crack :  this  tree  thrives  best  in  damp  ground,  but 
will  grow  well,  and  bear  abundantly,  in  almost  any 
kind  of  upland.  I'he  quince  is  a  very  hardy  tree,  and 
requires  little  more  attention  than  keeping  the  roots 
and  stems  free  from  suckers — like  other  fruits  how- 
ever it  will  become  better  by  ingrafting  and  inocula- 
ting— they  ripen  in  October,  and  will  hang  till  frost 
destroys  them. 


I'M  ACHES,  315 


CHAPTER  XXVI. 


PEACHES. 


The  peach  belongs  to  the  twelfth  class  of  Lin- 
iiseus's  system — it  was  brought  from  Persia  to  Europe, 
thence  to  this  part  of  the  continent  of  America :  it  also 
is  found  growing  in  the  forests  of  South  America.  It 
is,  when  in  perfection,  the  finest  fruit  of  our  country, 
for  beauty  and  flavour :  it  is  deeply  to  be  regretted 
that  its  duration  is  so  short,  and  that  it  is  subject  to  a 
malady  which  no  remedy  can  cure,  nor  cultivation 
avert.  Of  the  numberless  modes  of  mitigating  or  pre- 
venting the  diseases  of  the  peach  tree,  with  which  our 
publick  prints  are  daily  teeming,  none  have  yet  been 
found  effectual — the  ravages  of  the  worm,  which  des- 
troys the  roots  and  trunk  of  this  tree,  may  be  some- 
times prevented,  and  with  care  may  be  at  all  times 
rendered  less  destructive,  but  the  malady  which  des- 
troys much  the  largest  portion  of  tiie  trees,  has  hitherto 
baffled  every  effort  to  subdue  it 5  neither  its  source,  or 


21&  PEACHES, 

the  precise  character  of  the  disease,  appear  to  be  per- 
fectly understood  ;  in  one  of  the  conseqiieices  of  this 
disease  every  cultivator  of  the  tree  will  agree,  that  it 
cannot  be  cultivated  with  success  on  the  site  of  a  for- 
mer plantation,  until  some  years,  and  an  intermediate 
course  of  cultivation  have  intervened :  in  a  nursery  es- 
tablished on  ground  previously  occupied  by  peach 
trees,  the  stones  may  possibly  sprout,  but  in  a  few 
weeks  they  will  assume  a  languishing  appearance,  the 
leaves  will  turn  yellow,  they  will  dwindle,  and  the 
greater  part  will  perish  the  first  season. 

If  trees  are  brought  from  a  sound  nursery  and  plan- 
ted on  the  site  of  an  old  peach  orchard,  or  in  a  garden 
previously  occupied  by  them,  or  among  old  trees,  the 
young  plantation  will  share  the  same  fate  with  the 
nursery  plants,  it  will  seldom  survive  the  first  season, 
and  will  never  be  vigorous  or  thrifty. 

The  fine  peaches  which  are  raised  for  the  Phila- 
delphia market,  are  cultivated  in  the  following  man- 
ner. The  trees  are  procured  from  nurseries  establish- 
ed on  fresh  ground ;  they  are  planted  on  land  not  pre- 
viously occupied  by  the  cultivation  of  the  Peach  tree; 
the  land  is  cultivated  with  manured  crops  of  corn,  po- 
tatoes, vines,  or  pulse,  without  intermission :  the  trees 
are  carefully  searched  for  the  worm,  in  the  spring, 
summer  and  autumn.    Fresh  cow-dung  is  an  excel- 


PEACHES.  217 

application  for  wounds  made  by  the  worm ;  ashes  and 
lime,  being  caustic  manures,  are  offensive  to  the  worm; 
marie  has  been  successfully  and  extensively  used  as  a 
manure  around  peach  trees — several  shovels  full  a- 
round  each  tree — with  this  management,  a  peach 
orchard  near  a  market,  or  on  navigable  waters,  will 
be  a  proiitable  application  of  land,  but  no  precautions 
will  ensure  its  duration  beyond  two,  or  three,  or  at  the 
utmost  four  years.  If  it  succeeds  even  for  this  short  time, 
with  a  judicious  selection  of  kinds,  the  product  will 
amply  remunerate  the  trouble  and  expense,  beyond 
any  other  mode  of  employing  the  land  in  this  country. 

The  proper  soil  for  a  peach  orchard,  is  a  rich  san- 
dy loam ;  I  have  no  recollection  of  a  very  productive 
one  on  very  stiff,  or  cold  land. 

The  following  selection  comprizes  a  succession  of 
the  most  admired  kinds,  cultivated  in  this  country. 


1.    WHITE   NUTMEG   PEACH. 

Is  very  small,  the  juice  sugary :  it  soon  grows  mea- 
ly, and  has  little  merit,  except  that  of  being  the  first 
ripe.    It  is  in  season  in  July.  See  fig.  1.  of  Peaches, 


218  PEACHES. 


2.    RED    NUTMEG. 

Is  larger  than  the  white,  and  often  a  fine  fruit ;  it  is 
a  small  peach,  with  a  bright  red  cheek,  and  musky 
taste  ;  ripens  late  in  July,  or  early  in  August,  jig.  2. 


S.   MONSIEUR   JEAN. 

Is  a  fine  early  peach,  oval  shaped,  a  greenish  white^ 
with  a  red  cheek,  very  juicy  and  well  flavoured — ^ri>^ 
pens  in  July  and  August. 


4.  NEW -YORK  EARLY  NEWINGTON. 

Is  a  beautiful  round  clingstone  peach,  rich,  juicy, 
and  highly  flavoured :  the  stone  is  small,  the  colour 
red  and  white — it  ripens  late  in  July. 


5.    OLDMIXON    CLINGSTONE. 

This  peach  was  imported  by  Sir  John  Oldmixou. 
It  is  an  uncommonly  fine  fruit,  of  a  large  size,  with  a 
beautiful  red  cheek — it  ripens  in  August. 


PEACHES.  91» 


6.    FAVOURITE. 


A  beautiful  red  and  white  clearstone  peach,  of  a 
long  shape,  and  large  size,  the  taste  very  luscious  :  it 
f  ipens  early  in  August. 


7.  THE    EARLY    ANNE. 

Is  a  very  fine  early  peach,  ripening  in  August. 

8.  WHITE    MAGDALEN. 

Is  a  peach  of  middle  size,  round  shape,  flat  at  the 
stem,  the  colour  a  pale  yellowish  white,  with  a  light 
red  cheek ;  the  flesh  sweety  melting  and  juicy — \t  ri- 
pens in  August.  {fiS-  ^• 

9.     BED    RARERIPE, 

Is  a  peach  of  uncommon  excellence,  frequently 
called  Morris's  red  Rareripe —  it  is  of  unusually 
large  size,  sometimes  weighing  eight  and  nine  ounces ; 
of  around  form  ;  beautiful  red  and  white  skin ;  rich, 
tender;  and  melting  flesh;  full  of  sugary  highly  flavour- 


52G  PEACHES. 

ed  juice,  equal  to  any  peach  cultivated  at  the  same 
season — ^ripens  in  the  early  and  middle  parts  of  Au- 
gust— clear  at  the  stone. 


10.    NEW-YORK   RARE-RIPE. 

Is  a  very  fine  rich,  clearstone  peach,  ripens  ahout 
the  middle  of  August. 


11.    ALBERGE. 

Is  of  middle  size,  yellow  skin,  with  a  dark  red 
cheek,  very  melting  rich  flesh,  with  a  sugary  and  vi- 
nous juice — the  flesh  is  a  deep  yellow,  tinged  with 
red  towards  the  stone.  It  is  deeply  indented  by  a 
seam  running  from  the  stem  to  tlie  blossom  end  :  ri- 
pens in  August.  [fiS'  ^') 


12.    MONSTROUS   PAVIE. 

This  is  a  very  large  clingstone,  of  an  oblong  form 
divided  by  a  deep  gutter :  the  skin  is  a  whitish  green, 
with  a  fine  red  cheek ;  thin,  smooth,  and  covered  with 
a  light  down ;  the  flesh  is  rich,  the  juice  vinous,  mus- 
ky and  sweet.  It  varies  with  seasons,  and  ripens  in 
August.  ffig.  5 J 


PEACHES,  221 


13.   EARLY   NEWINGTON. 

The  Newingtons  were  originally  brought  from  En- 
gland :  there  are  several  varieties  of  them,  all  cling- 
stones— this  is  a  very  fine  round  fruit,  with  a  white 
skin  and  red  cheek;  it  is  very  rich,  juicy  and  luscious, 
melting  and  tender  flesh  ;  ripening  in  August. 


14.    LEMON   PEACH. 

Is  a  pale  yellow  clearstone,  almost  white,  of  a  mid- 
dle size,  very  juicy,  melting,  and  highly  flavoured ; 
ripens  in  August  and  September. 


15.   DIANA. 

A  beautiful  large  and  oblong  clingstone ;  the  skin 
red  and  white ;  the  flesh  very  juicy  and  luscious ;  ripens 
in  August  and  September. 


16.    SWALSH. 


Sometimes  called  the  English  Incomparable.  It  is 
a  singularly  fine,  luscious,  juicy,  and  highly  flavoured 


222  PEACHES. 

clearstone  peacli — it  has  no  beauty,  the  skin  a  dull 
yellowish  green,  the  flesh  green  and  melting,  of  very 
superior  quality ;  makes  an  uncommonly  fine  preserve 
when  not  too  ripe.  It  ripens  in  August, 


17.    OLDMIXON    CLEARSTONE. 

A  beautiful  large  flat  peach,  with  a  white  skin,  and 
red  cheek ;  juicy,  rich  and  luscious :  ripens  in  August. 


18.    PETITE   MIGNONNE. 

Is  a  rich  peach  of  small  size,  and  of  oval  form:  the 
skin  is  green,  with  a  pale  red  cheek  next  to  the  sun, 
the  juice  of  a  vinous  taste :  it  ripens  in  August. 


19.    WHITE   RARERIPE. 

Or  white  cheek  Malacotan  peach,  sometimes  called 
the  Freestone  Heath :  is  a  fruit  of  uncommon  excel- 
lence ;  the  size  is  large,  the  flesh  a  rich  white,  inclining 
to  yellow,  melting,  rich  and  finely  flavoured ;  firm  like 
the  flesh  of  a  clearstone  plum ;  the  skin  is  a  pale  yellow- 
ish white;  the  stone  frequently  separates  on  the  opening 
of  the  peach,  leaving  the  kernel  exposed;  the  shells  ad- 


PEACHES.  223 

hering  to  the  flesh,  though  a  freestone :  it  is  the  most  ad- 
mired fruit  of  the  season,  wliich  is  in  August.  Wlien 
not  too  ripe  it  makes  a  most  delicate  preserve,  ffig.  6.  J 


SO.    DUTCHESS. 

A  very  large  fine  peach,  with  a  white  skin,  a  red 
cheek  and  clear  stone :  ripens  in  August  and  Sep- 
tember. 


2i.    GROSSE    MIGNONNE. 

Is  a  large  round  peach,  flattened  at  the  ends,  divided 
by  a  deep  furrow  frequently  into  unequal  parts — the 
stem  small,  a  small  point  at  the  blossom  end,  the  skin 
covered  with  a  thin  fine  down,  the  colour  a  clear  green 
approaching  to  yellow,  towards  the  sun  a  deep  brow  n- 
ish  red ;  the  flesh  is  fine,  melting,  juicy  delicate  and 
white — tinged  with  red  near  the  stone :  the  juice  is 
sweet,  vinous  and  sprightly;  ripens  in  August.  (Jig.  7.) 


22.    ROYAL  GEORGE. 

A  large,  long,  and  very  handsome  clingstone :  the 
skill  a  pale  yellowish  white,  with  a  blush  towards  the 


224  PEACHES. 

sun — a  small  point  on  the  blossom  end — juicy  and 
finely  flavoured — ripens  in  August. 


23.    YELLOW    PRESERVING   PEACH. 

A  small  clearstoue  peach,  the  skin  a  greenish  yel- 
low ;  the  flesh  of  the  same  colour ;  dry,  and  without 
much  flavour — the  real  preserving  peach  is  without  a 
tinge  of  red  on  the  skin  or  near  the  stone.  It  ripens  in 
September. 


24.  LARGE  YELLOW  PINE  APPLE. 

Gometimes  called  Kennedys  Carolina  clingstone ; 
is  a  very  large  rich  peach,  of  an  oblong  form,  pointed 
at  the  blossom  end — the  skin  a  dark  yellow,  with  a 
browiish  red  cheek — the  flesh  very  yellow  and  rich; 
of  a  very  sjirightly  taste,  sometimes  inclining  to  too 
much  acidity ;  the  part  next  the  stone  highly  tinged 
with  red — it  ripens  in  September.  {fig.  8.) 


25.    HILLS    MADEIRA. 

Is  a  very  large  clearstone  peach,  raised  by  the  late 
Henry  Hill  Esq.  of  Philadelphia,  from  a  stone  brought 


No.  6.  White  Rareripe,. 


No.  7.  Grosse  Mignonne. 


J^JOi-.^ 


No.  8.  JLiarge  Yellow  Pine  Apple. 


No.  9.  Red  Magdalen. 


No.  10.  Columbia. 


No.  H«  Admu'ablCi 


PEACHES,  225 

from  Madeira;  it  has  weighed  twelve  ounces:  the 
skin  is  white,  with  a  pale  red  cheek ;  the  flesh  liighly 
flavoured,  melting  and  juicy — ripens  in  September. 


26.    BELLE  CHEVREUSE. 

A  large  long  clearstone;  the  skin  is  white,  with  a 
pale  blush ;  the  flavour  very  fine —  ripens  in  Septem- 
ber. 


S7«   NOBLESSE. 

A  large  and  beautiful  clingstone ;  the  skin  white, 
with  a  pale  blush,  with  some  dark  iron  spots — the  flesh 
rich  and  highly  flavoured;  resembling  the  Heath,  ex- 
cept in  the  point,  in  which  it  is  deficient :  ripens  in  Sep- 
tember, and  sometimes  later. 


28.   RED-CHEEK  MALACOTAN. 

A  large  yellow  clearstone,  with  a  red  cheek ;  the 
ish  is  rich  and  juicy :  ripens  in  September;  SQmetim.^s 


earlier. 


326  PEACHES. 


29.    RED  MAGDALEN. 

Is  of  middle  size,  round  form,  flat  next  to  the  stem ; 
the  skin  a  fine  red  next  the  sun — the  flesh  is  m  hite, 
tinged  with  red  near  the  stone ;  the  juice  sweet  and 
sprightly  :  ripens  about  the  middle  of  September. 


30.    COLUMBIA. 

This  very  singular  and  superior  peach,  was  produ- 
ced by  a  stone  brought  from  Georgia  to  this  place :  it  is 
a  very  large  clearsione ;  the  skin  is  rough,  resembling 
flock  paper — of  a  dull  russetty  red,  full  of  dark  blotch- 
es of  a  red  cast,  of  a  texture  remarkably  thick — the 
form  is  flat,  with  a  furrow  from  the  stem  to  the  point : 
the  flesh  is  a  bright  yellow,  rich,  juicy  and  melting, 
the  grain  or  fibre  like  that  of  an  over  ripe  Pine-apple. 
1  gave  it  the  name  under  which  it  has  been  cultivated, 
to  distinguish  it,  as  a  fruit  of  uncommon  excellence.  It 
ripens  about  the  beginning  of  September,      {fig.  10.) 


31.    LARGE    NEWINGTON. 


Is  a  large  and  rather  a  long  fruit,  with  a  white  ski» 


PEACHES.  227 

and  red  cheek ;  a  very  rich,  juicy,  melting  and  highly 
flavoured  clingstone :  ripens  in  Septembeiv 


32.    ADMIRABLE. 

The  size  is  large  and  form  round,  divided  by  a  longi- 
tudinal furrow ;  the  head  is  round,  with  a  small  point 
like  the  head  of  a  pin ;  the  stem  grows  in  a  deep  and 
wide  cavity — the  flesh  is  firm,  white  and  melting,  tin- 
ged  with  red  near  the  stone — the  juice  is  mild,  sugary 
and  sprightly — the  skin  a  pale  straw  yellow,  with  a 
lively  red  next  the  sun ;  the  character  of  this  peach  is 
very  high:  it  ripens  in  September.  {^^g,  11.) 


33.    TETON    DE    VENUS. 

This  is  a  large  and  round  peach,  divided  by  a  fur- 
row on  one  side  running  from  the  stem  lo  the  point  at 
the  head  of  the  fruit,  which  is  so  large  as  to  character- 
ize it — the  stem  is  large  and  planted  deep ;  the  skin 
is  covered  with  a  fine  yellowish  red  down  next  the 
sun — on  the  shady  side  of  the  colour  of  straw :  ihe 
flesh  is  fine,  melting  and  white,  tinged  with  red  near 
the  stone — the  juice  is  finely  perfumed ;  when  separa- 
ted from  the  stone  it  leaves  long  strings  of  flesh ;  It  ri- 
pens late  in  September.  {fig.  ig.) 


22g  PEACHES. 


34.    HEATH. 


This  very  fine  clingstone  peach  is  generally  esteem- 
ed the  finest  in  our  country :  the  original  stone  was 
brought  by  the  late  Mr.  Daniel  Heath  from  the  Med- 
iterranean :  it  has  ever  since  been  propagated  from  the 
stone  in  Maryland,  where  I  have  seen  it  in  great 
abundance  and  high  perfection,  as  a  natural  fruit,  in 
September  and  October ;  it  is  usually  propagated  in 
this  and  the  adjoining  States  by  inoculation  ;  I  have 
for  some  years  raised  them  from  the  stone,  and  have 
now  a  number  of  vigorous  trees  from  stones  brought 
from  Maryland.  It  is  a  very  large  fruit ;  of  a  form 
rather  oblong,  and  uniformly  terminating  in  a  point  at 
the  head — the  flesh  is  singularly  rich,  tender,  melting, 
and  juicy — ^the  stone  frequently  opens,  disclosing  the 
kernel — the  skin  is  a  rich  cream-coloured  white,  some 
times  with  a  faint  blush,  but  the  finest  peaches  are  en- 
tirely white — ^the  juice  is  so  abundant,  as  to  make  it 
difl&cult  to  eat  this  peach  without  injury  to  the  clothes; 
the  leaf  is  luxuriant  and  smooth  at  the  edge,  the  tree 
vigorous,  hardy  and  long-lived,  compared  with  other 
trees — the  fruit  ripens  in  September,  lasts  through 
the  month  of  October,  and  is  frequently  eaten  in  high 
perfection  in  November :  it  is  of  all  peaches,  when  not 
too  ripe,  the  most  admired  when  preserved  in  sugar, 
or  in  brandy. 


No.  12.  Teton  de  A^enus, 


No.  13.  Late  Heath. 


No.  14.  Teindoux. 


PEACHES.  229 


35.  ROSE,  OR  FLOWERING  PEACH. 

This  is  a  beautiful  and  very  much  admired  tree 
when  in  bloom ;  the  blossoms  are  double,  and  of  the  size 
and  appearance  of  the  May  rose  :  they  do  not  usually 
produce  fruit;  but  in  favourable  seasons^  and  in  a  strong 
soil,  I  have  known  them  to  bear  two,  and  sometimes 
three  peaches  from  one  blossom ;  they  are  small  clear- 
stones,  perfectly  white,  very  rich  and  highly  flavoured; 
ripening  in  September. 


36.   TEINDOUX, 

This  is  a  large  and  round  peach ;  rather  w  ide  than 
long,  with  a  furrow  on  one  side ;  the  skin  is  covered 
with  a  fine  light  down,  of  a  delicate  red  colour — the 
flesh  is  fine,  and  white,  tinged  with  red  next  the  stone; 
the  juice  is  sugary,  of  a  delicate  taste  :  it  ripens  about 
the  end  of  September.  jig,  14, 


37.  PERSIQUE. 

Is  a  large  and  long  peach ;  the  skin  rough,  with 
large  spots  and  inequalities  of  surface  near  the  stem — 
the  cheek  next  the  Sun  a  fine  red — the  flesh  firm  and 


230  peaches: 

juicy,  white,  tinged  with  lines  of  red  near  the  stone ; 
the  juice  lively,  delicate  and  of  a  pleasant  taste :  it 
ripens  in  October.  fig-  15- 


38.    SCARLET    PEACH. 

Is  cultivated  merely  for  preserves  and  pickles  -y 
more  for  the  colour  than  any  particular  excellence  : 
it  is  called  Sanguinole  by  the  French  gardeners.  There 
is  a  scarlet  clingstone  which  has  less  flavour  even  than 
the  clear-stone. 

The  term  Pavie  is  used  by  the  French  writers  to 
denote  a  clingstone ;  the  clearstone  fruits  only  they  call 
peaches.  It  is  usual  to  save  peach  stones  in  earth 
through  the  winter,  exposed  in  the  open  air  to  the 
frost :  in  the  spring,  those  which  do  not  open  from  the 
effect  of  the  frost,  are  carefully  ci'acked  by  a  blow  on 
the  side,  so  as  not  to  injure  the  kernel:  these  kernels  are 
then  planted  like  beans,  in  rows  four  feet  asunder,  and 
one  foot  apart  in  the  rows — when  sprouted,  they  are 
cultivated  by  the  plough  and  harrow,  and  inoculated 
the  first  autumn — those  which  fail  the  first  season  are 
budded  in  the  second,  about  the  first  of  August — in 
one  year,  if  they  grow  well,  they  will  attain  in  good 
ground  the  height  of  six  and  seven  feet ;  they  are 
in  the  fittest  state  to  plant  out  in  one  year  from  the 


PEACHES.  231 

inoculation.     In  two  years  from  that  time,  if  well  cul- 
tivated;  they  will  be  bearing  treeg,. 


232  PLUMS, 


CHAPTER  XXVII 


PLUMS. 


Are  natives  of  the  United  States ;  in  mauy  parts  of 
which  they  are  found  in  great  abundance,  in  numerous 
varieties  of  colour,  form  and  size,  many  of  them  of  good 
flavour.  The  kinds  cultivated  in  our  gardens,  have 
chiefly  been  brought  from  Europe,  or  produced  from 
the  stones  of  imported  plums  ;  of  these  I  have  selected 
the  following  kinds,  which  comprize  a  succession  for 
a  private  garden. 


1.    CHERRY   PLUM,    OR   MIROBALAN. 

Is  the  earliest  of  our  plums — it  blooms  so  early  in 
the  season,  that  the  blossoms  are  generally  destroyed 
by  the  spring  frosts :  they  are  very  unproductive  of 
ffuit  from  this  cause,  but  are  cultivated  for  the  beauty 
of  the  form  and  foliage.  The  fruit  is  small,  very  round 


PLUMS.  253 

at  tlie  crown,  and  flat  at  the  stem,  which  is  long  like  a 
cherry  stalk;  the  skin  of  a  bright  red  colour;  the  flesh 
yellow,  juicy  and  pleasant,  except  near  the  stone,  which 
is  astringent :  it  ripens  about  the  middle  of  July. 


3.  DRAP    d'oR, 

Clot}i  of  Gold,  or  MirabeUe  double — commonly  cal- 
led the  Fellow  Gage. 

Is  a  most  valuable  fruit  for  its  productiveness  and 
flavour,  and  much  admired  for  its  beauty :  although 
it  is  smaller  than  the  Green  Gage,  on  vigorous  trees 
in  good  exposures,  they  will  attain  a  pretty  good 
size ;  the  skin  is  a  bright  yellow  with  a  fine  down,  and 
red  spots ;  the  flesh  separates  from  the  stone,  is  juicy 
and  rich — when  in  good  condition,  but  little  inferior 
to  the  Green  Gage:  it  ripens  in  July.  (^Jlg.  2.) 


White  Imperial,  White  Magnum  Bonum,  or  Egg 
•plum. 

This  plum  is  cultivated  under  all  the  above  names ; 
principally  for  preserving,  from  its  large  size :  the  form 
ie  oblong;  the  skin,  when  fully  ripe,  a  bright  yellow; 


234  PLUMS. 

the  flesh  is  sprightly,  juicy  and  firm ;  the  flavour  not 
very  high;  it  is  usually  gathered  before  fully  ripe, 
for  the  greater  beauty  and  delicacy  of  the  sweet  meat  j 
the  tree  is  fruitful  and  hardy — it  ripens  late  in  Au- 
gust, (fig.  8. ) 


4.    FRENCH    COPPER, 

Is  a  very  fine  large  early  plum  ;  the  skin  is  blue, 
with  a  cast  of  copper;  it  is  a  free- stone,  and  a  great 
bearer :  ripens  in  July.  {fig,  4.) 


5.    ORLEANS    PLUM. 

Is  a  plum  of  rather  small  size*;  the  form  round, 
the  skin  red,  the  flavour  fine  and  delicate :  it  ripens  in 
August.  {fig.  3.) 


6.    ELFREY. 

Is  a  natural  plum,  of  fine  flavour ;  rich,  and  melting, 
but  firm  flesh ;  when  ripe  it  splits  open — the  size  is 
small — the  skin  blue — the  flesh  dry,  and  green ;  the 
the  foliage  of  the  tree  is  rich,  and  glossy :  its  product- 
iveness very  great — ^few  plums  more  admired :  it  ri- 
pens in  August.  {fig,  5.) 


PLUMS,  235 


7.    RED    PEUDRIGON, 


Is  a  small,  handsome,  red,  round  plum ;  the  flesh 
rich,  juicy,  and  highly  flavoured,  a  small  hollow  on 
one  side — the  skin  spotted  with  a  fawn  colour;  the 
tree  bears  abundantly :  ripens  in  August.       [fig.  6.) 


8.  PRUNfi    PLUM. 


Is  a  large  oblong  plum,  the  skin  blue,  the  flesh 
rich,  sweet,  and  dry — the  flavour  fine :  it  ripens  in 
August.  {fig.  7.) 


9.    BLUE    GAGE. 

Is  a  small  blue  plum  of  the  size  of  a  Drap  d'or ; 
round  at  the  stem — rather  flat  at  the  blossom  end :  it  is 
highly  flavored,  with  rich,  and  firm  flesh — and  is 
thought  a  very  fine  and  delicate  fruit.  It  was  import- 
ed from  France :  the  time  of  ripening  is  in  August. 


236  PLUMS. 


10.    IMPERIAL   VIOLET 


Is  a  very  large  blue  plum;,  with  a  reddish  cast,  of  au 
oblong  form ;  the  iflesh  rich,  juicy,  and  highly  flavour- 
ed ;  ripens  in  August.  fjlg.  iO.J 


11.    RED  MAGNUM  BONUM,  OR  RKD  IMPERIAL. 

Is  a  very  large  plum  of  an  oblong  form,  with  a  dark 
red  skin,  inclining  to  purple,  covered  with  a  light 
down ;  the  flesh  is  flrm,  somewhat  acid  and  dry,  fit  for 
preserves — in  which  way  it  is  chiefly  used :  ripens  in 
August.  {fig.  11. ) 


12.    COOPERS  PLUM. 

This  is  the  largest  plum  I  have  seen:  it  was  produ- 
ced from  the  stone  of  an  Orleans  plum,  planted  by 
Mr.  Joseph  Cooper  of  Gloucester  county  New-Jer 
sey.  It  is  when  fully  ripe,  a  very  fine,  rich,  juicy  fruit; 
the  skin  a  rich  dark  purple ;  the  colour  of  the  flesh  a 
yellowish  green  :  before  it  is  too  ripe,  it  makes  an  ex- 
quisite and  beautiful  preserve,  by  taking  off  the  thin 
outward  skin.  The  disposition  to  rot  is  the  great  de- 
fect of  this  plum,  arising  probably  from  the  luxuriance 


JPLUMS.  237 

of  the  tree,  which  grows  vigorously  and  to  a  great  size : 
i^  ripens  in  August.  [ji^.  12. ) 


13,    WINE   PLUM. 

Is  a  large  plum  of  an  oblong  form,  and  pale  green 
skin,  with  a  long  steri  -;  the  size  is  less  than  tliat  of  the 
white  Magnum  Bonum,  but  otherwise  raudi  like  it  in 
appearance :  the  flesh  is  rich,  juicy  and  well  flavoured : 
it  ripens  in  August.  (j^g.  13. ) 


14.    GHEEN    GAGE,    OR    REINE    CLAUDE. 

Of  this  plum  there  are  several  varietie:.  The  size  in 
good  soils  is  large,  the  form  round,  and  the  skin  green ; 
the  flesh  is  green,  melting,  juicy  and  exquisitely  fla- 
voured, beyond  any  other  plum  when  growing  m  a 
good  exposure,  well  sheltered  and  protected  by  a  pave- 
ment over  its  roots.  It  is  a  delicate  clear-stone  fruit, 
and  seldom  succeeds  either  in  grass  or  open  situations, 
without  shelter  from  buildings ;  but  when  it  does  suc- 
ceed, its  excellence  repays  amply  any  care  or  trouble 
in  the  cultivation :  it  ripens  in  August.        {fig'  14. ) 


30 


838  PLUMS': 

15.    WHITE    DAMASCENE. 

Is  a  small  plum  of  oblong  form,  the  skin  a  dull 
greeuj  with  brown  spots,  a  tolerably  rich  and  juicy 
cling-stoue:  ripens  in  September.  {f^S'  ^^' ) 

16.    JACTNTHE. 

Is  a  large  blue  plum,  of  an  oblong  shape— the  skin 
of  a  violet  colour,  rather  thick,  covered  with  fine  down ; 
the  flesh  is  yellow,  firm,  and  dry — the  juice  sprightly. 
I  imported  this  plum  from  jbngland :  it  ripens  in  Au- 
gust. Cjlg,  iQJ 

17.    PRUNE    SUISSE,    OR    SWISS    PLUM. 

This  plum  is  of  ordinary  size,  and  nather  round  in 
form,  without  any  furrow — a  little  flat  at  the  blossom 
end ;  the  skin  is  of  a  violet  colour,  covered  with  down ; 
the  flesh  a  clear  yellow,  very  juicy,  and  sweet :  it  ri- 
pens in  the  beginning  of  September,  and  continues  in 
perfectiou  a  long  time.  ffig.  17 -J 


• 


No.  3.  Drap  D'or, 
or  Yellow  Gage. 


No.  1.    Mirobalan, 
or  Cherry  Plum. 


No.  5.  Elfrey,        No.  6.  Perdrigon  Rouge. 


r, 


No.  8.  White  Magnum  Bonum. 


No.  13.  Coopers  Pluni.         No.  11.  Red  Maguum  Bonum^ 


No.  14.  Reiue  Claude^ 
or  Green  Gage. 


No.  13.  Wine  Plum. 


No.  15.  White 
Damascene. 


No.  9.  Blue  Gage, 


No,  17.  Prune  Suisse.        No.  16.  Jacinthe. 


PLUMS,  239 


18.    HOLLAND    PLUM. 

Is  a  remarkably  fine  clear-stone  plum,  of  a  round 
and  rather  flat  shape — the  colour  blue ;  the  flesh  rich, 
juicy,  and  highly  flavoured  :  it  hangs  on  the  tree  after 
being  fully  ripe,  and  frequently  dries  without  falling : 
the  maturity  of  the  fruit  is  in  September.  It  is  sup- 
posed to  derive  its  name  from  the  circumstance  of  its 
being  much  cultivated  among  the  descendants  of  the 
original  Dutch  settlers  in  New-York,  by  whom  it 
was  prob^ably  brought  into  this  country. 


240       •  APRICOTS. 


CHAPTER  XXVIII. 


APRICOTSr 


Linnaeus  comprehends  the  apricot  in  the  same  ge- 
nus with  the  plum  and  cherry :  yet  the  two  latter  will 
not  take  on  each  other,  nor  will  the  apricot  take  on  the 
cherry :  but  peaches  succeed  on  apricots — and  the  apri- 
cot will  take  on  every  kind  of  plum.  I  have  found  the 
apricot  produced  from  the  stone  a  more  vigorous  stock 
for  the  peach,  than  any  kind  of  plum  stock. 

This  fruit  is  extremely  tender  in  our  severe  winters, 
in  exposed  or  open  situations,  unprotected  by  a  wall. 
The  following  kinds  have  been  found  by  experiment 
to  succeed  the  best  in  our  climate. 


1.    THE   EARLY   APRICOT. 

This  is  round,  a  little  inclined  to  an  oblong  in 


No.  2.  Peach  Apricot 


No.  i.  Early  Apricot.  No.  3.  Brussells 

Apricot. 


APRICOTS.  241 


shape,  with  a  furrow  running  from  the  stem  to  the 
head — the  skin  is  a  bright  yellow,  with  a  red  clieek ; 
the  flesh  a  yellowish  white — its  gi-eatest  merit  is  its 
early  maturity :  ripens  in  July.  ifiS'  !• ) 


3.    PEACH    APRICOT. 

This  is  the  largest,  and  in  general  estimation,  the 
finest  of  all  the  varieties  of  the  apricot ;  the  form  is 
round,  the  colour  a  yellowish  fawn,  on  the  shady  side, 
slightly  coloured  with  red  towards  the  sun ;  the  iiesh 
is  yellow,  sprightly,  juicy  and  highly  flavoured.  1  have 
measured  one  more  than  five  and  a  half  inches  in  cir- 
cumference, [jig,  2. ) 


3.    BRUSSELLS    APRICOT. 

This  is  the  most  hardy  tree,  and  the  most  certain  in 
•ur  climate :  it  is  a  large,  long,  and  rather  flat  fruit,  the 
colour  a  pale  yellow  with  a  portion  of  red,  and  some 
red  spots,  the  flesh  a  pale  yellow,  firm,  rich,  tender 
and  juicy — it  is  clear  at  the  stone,  never  grows  mealy, 
and  ripens  from  the  middle  to  the  end  of  July.  (jig.  3.) 


243  APRICOT^. 


4.    LARGE   EARLY   APRICOT. 

This  is  a  fine  fruit,  resembling  the  Brussells,  but 
not  so  large  nor  so  pale  a  colour  in  the  flesh ;  ripenS' 
in  July. 


5.    BREDA    APRICOT. 

This  is  a  large,  round,  deeply  coloured  yellow  fruit: 
the  flesh  tender  and  juicy;  ripens  in  July. 


6.    ALGIERS    APRICOT. 

The  form  is  oval,  and  flatted — the  skin  a  straw  co- 
lour; the  flesh  highly  flavoured  and  juicy:  ripens  in 
July. 


-J^ECTJRI/^ES.  243 


CHAPTER  XXIX. 


NECTARINES. 


They  belong  to  the  twelfth  class  of  Linnaeus,  and 
are  arranged  by  the  French  writers  among  the  pea- 
ches: the  tree  diflfers  in  no  respect  visibly  from  the 
peach  ;  the  fruit  is  smooth  and  naked,  Avithout  fur  or 
down,  the  flesh  firmer.  It  seldom  succeeds  in  the  cli- 
mate of  this  State,  unprotected  by  buildings — the  tree 
grows  as  vigorously  as  the  peach,  sulyect  to  the  same 
diseases —  and  blossoms  and  bears  fruit  in  abundance, 
but  they  generally  fall  before  perfectly  ripe  ;  from  the 
nakedness  of  the  fruit,  they  are  equally  liable  as  the 
plum,  to  be  injured  by  the  various  species  of  Aphides, 

I  could  never  raise  them  in  an  open  situation,  more 
than  one  year — my  trees  were  then  young  and  vigor- 
ous, they  bore  abundantly,  and  a  large  portion  of  the 
fruit  of  several  kinds  ripened  in  the  fullest  perfection ; 
after  several  subsequent^  but  vain  attempts;  1  have  a- 


^ 


244  JVECTjiRIJ\r£S, 

bandoned  the  cultivation  of  them — I  believe  they  will 
thrive  as  well  as  the  peach  in  the  sheltered  gardens 
of  our  large  towns. 


1.    RED    ROMAN    NECTARINE. 

This  is  the  most  hardy  in  our  climate.  It  is  a  large, 
handsome,  red  cling-stone  ;  of  a  dark  colour  next  the 
Sun,  the  shaded  side  yellow ;  the  juice  is  rich ;  the 
leaf  smooth :   the  time  of  ripening  July  and  August. 


2.    BRUGNON. 

Is  a  clingstone,  of  a  pale  yellow  colour,  with  a  deep 
i-td  cheek  towards  the  Sun — a  well  flavoured,  juicy 
fruit :  ripening  in  August  and  September. 


3.    JAUIiE   LISSE. 

The  form  of  this  nectarine  is  round  j  the  skin  yellow, 
a  little  spotted  with  red  towards  the  Sun — the  flesh 
yeUow,  and  firm,  sweet,  and  highly  flavoured :  ripens 
in  September.  ("jig.  i.J 


No.  1.  Yellow  NectarinCi 


No.  S,  Musk  Violet  Nectarine. 


J^E  CTJRtj^E  S.  245 


4.    MUllRY  NECTARINE, 

Is  a  pale  green  colour  on  the  shady  side,  a  red  cheek 
towards  the  Sua — a  well  flavoured  fruit :  ripeuing  in 
September. 


5.    MUSK  VIOLET  NECTARINE. 

This  fruit  is  of  Urge  size  ;  the  colour  a  yellowish 
white,  with  a  fine  red  violet  towards  the  Sun  with 
whitish  spots — the  flesh  yellowish  white,  firm,  vinous, 
sweet  and  musky  :  ripens  in  September.        ffig.  %.J 


^ 


31 


246  CHERRIES. 


CHAPTER  XXX. 


CHERRIES; 


The  cherry,  of  an  inferior  quality,  and  very  dimin- 
utive size,  is  found  in  great  abundance  in  a  wild  state 
in  many  parts  of  America — it  belongs  to  the  first  sec- 
tion of  the  twelfth  class  of  Linnaeus. 

The  numerous  varieties  of  the  cultivated  cherry- 
found  in  our  gardens,  have  been  brought  from  Europe; 
into  which  country  they  were  introduced  originally 
from  Pontus  in  Asia. 

The  following  kinds  have  been  selected  as  the  mo&t 
in  estimation. 


1.    MAY   DUKE. 

Of  which  there  are  several  varieties,  is  a  handsome, 


CHERRIES.  24: 

round,  large  red  cherry;  of  fine  flavour  :  ripens  about 
the  end  of  May,  and  is  usually  the  earliest  fruit  in 
GUI?  markets. 


3.    WHITE    HEART. 

Is  a  beautiful,  delicate  fruit :  of  a  heart  shape,  with  a 
waxy  white  skin,  tinged  with  a  pale  red  next  the  Sun; 
the  flesh  firm,  and  finely  flavoured — is  a  very  bad 
bearer :  ripens  with  the  May-duke,  about  the  last  of 
May,  and  beginning  of  June, 


3.    THE    PORTUGAL. 

Is  a  fine  early  red-heart  cherry,  very  rich,  and  finely 
flavoured  :  ripens  early  hi  June. 


4.  holmans  duke. 

A  fine  early  variety  of  the  May-duke :   ripening 
early  in  June. 


248  CHERRIES. 


5.    BLEEDING    HEART. 


Is  a  very  fine  rich  cherry — when  fully  ripe,  of  very 
superior  quality — the  juice  and  flesh  are  both  of  deep 
red  ;  the  best  cherry  about  the  middle  of  June. 


6.    JUNE    DUKE, 

In  the  neighbourhood  of  Philadelphia,  called  the 
Shippen  cherry — and  well  known  as  the  Wetherill 
cherry — is  the  most  valuable  cherry  of  the  season  :  it 
comes  to  perfection  when  the  common  black,  or  mazard 
affords  food  for  the  birds  :  it  is  an  abundant  bearer^- 
with  very  rich  juice — of  a  large  size ;  and  very  free 
from  rotting.  The  tree  is  of  vigorous  growth :  it  is 
remarkable  for  the  uniform  swelling  of  the  stem  and 
larger  limbs  at  the  knots  :  it  ripens  late  in  June,  and 
hangs  for  a  long  time  on  the  tree  in  a  sound  state. 


y.    MAZARD,    OR    COMMON    BLACK. 

The  fruit  most  universally  planted  through  the  coun- 
try, used  for  stocks  on  which  to  inoculate  or  ingraft 
every  kind  of  heart  cherry :  ripens  late  in  June ;  much 
used  for  bounce  with  rum  or  brandy. 


CHERRIES.  249 


8.    KENTISH    RED,    OR    PIE    CHERRY. 

Is  a  tree  of  small  growth,  very  much  cultivated  for 
pies.  The  flesh  and  juice  are  of  a  light  colour,  and  too 
acid  for  eating  in  an  uncooked  state :  the  size  is  small 
and  round  :  ripens  late  in  June. 


9.    AMBER,    OR    IMPERIAL. 

Is  a  large,  round,  and  most  beautiful  cherry — the 
skin  is  of  a  rich  glossy  cream  colour,  with  a  faint  blush 
on  one  cheek ;  the  flesh  very  luscious  and  firm — the 
tree  grows  large,  is  of  a  form  remarkably  regular  and 
spreading,  the  foliage  large  and  luxuriant :  ripens  lafe 
in  June,  and  in  the  beginning  of  July. 


10.    OX-HEART. 

Is  a  long  and  large  cherry,  with  a  dark  red  skin, 
dotted  or  rather  striped  with  deep  blood  red  strokes  : 
the  flesh  is  rich,  the  stone  very  long — ripens  late  in 
June  and  early  in  July. 


250  CHERRIES. 


11.    TRADESCANT. 


This  is  what  is  sometimes  called  the  Harrison 
heart,  more  frequently  the  Ox  heart,  and  by  many  the 
Amber  cherry :  it  is  a  most  beautiful  fruit,  of  a  large 
size,  someM^iat  pointed  or  heart  shaped — the  skin  is  a 
smooth  yellow  with  a  bright  red  cheek,  a  little  varie- 
gated ;  the  flesh  firmer  than  that  of  any  other  cherry, 
and  clear  at  the  stone,  resembling  when  bitten,  a  firm 
plum — the  flavour  exquisite  :  this  is  probably  our  most 
admired  cherry — it  is  however  a  very  tender  tree,  and 
rather  an  indiiFerent  bearer ;  very  liable  to  be  affected 
by  the  frost  and  sun,  on  the  south-west  side :  it  ripens 
late  in  June,  and  early  in  July. 


12.    LARGE    BLACK-HEART. 

When  fully  ripe,  this  is  a  very  fine,  large,  rich,  cher- 
ry :  it  is  frequently  eaten  before  it  is  fully  ripe ;  even 
then  it  is  a  good  fruit,  from  its  great  sweetness — it  ri- 
pens early  in  July  :  the  tree  is  of  uncommonly  vigor- 
ous growth,  and  a  great  hearer. 


CHERRIES  -251 


13.    CARNATION. 


Is  one  of  our  most  excellent  cherries  ;  the  form  is 
round — the  size  large  ;  the  skin  a  beautiful  variegated 
red  and  yellow;  the  flesh  yellow  and  rich;  the  juice 
very  sprightly,  and  light  coloured.  It  is  when  fully 
ripe,  an  admired  dessert  fruit,  and  is  preferred  to  al- 
most every  other  cherry  for  preserves :  it  ripens  late, 
and  is  remarkably  free  from  attack  by  birds  and  insects 
from  the  thinness  and  delicacy  of  its  juice  :  it  is  in  sea- 
son in  July,  and  lasts  free  from  rot  longer  than  any 
other  fine  cherry. 


14.    HONEY    CHERRY. 

When  growing  on  vigorous  trees  this  is  a  middle 
sized  fruit ;  otherwise  it  is  small — the  form  a  little 
pointed  ;  the  flesh  very  rich,  and  sweet,  and  sprightly 
enough  to  be  finely  flavoured — the  skin  is  a  deep  red  ; 
the  tree  hardy,  and  an  abundant  bearer :  it  is  much 
admired  at  a  season  when  there  are  many  fine  cher- 
ries :  ripening  with  the  Carnation  and  Amber,  late 
in  June. 


252  CHERRIES. 


15.    MORELLO. 


Of  this  cherry  there  are  several  varieties :  some  of 
them  of  very  large  size ;  all  of  them  of  great  spright- 
liness  and  richness.  It  is  the  finest  cherry  we  have, 
for  pies,  for  brandy,  for  preserves,  and  for  drying :  it 
will  keep  in  high  perfection,  when  bottled,  without 
sugar  or  spirits — and  from  the  lateness  of  its  maturity, 
it  is  seldom  injured  by  birds  or  insects ;  but  is  frequent- 
ly gathered  from  the  tree,  perfectly  dry  and  shrivelled, 
very  sweet  and  in  good  condition. 

There  is  in  addition  to  the  foregoing  list,  many  other 
kinds,  divided  by  slight  shades  of  difference,  arising 
from  soil,  aspect,  and  climate :  but  the  selection  I  have 
made  appears  to  possess  as  many  advantages  as  can 
readily  be  combined  in  one  collection  both  for  variety 
and  duration.  American  gardeners,  borrowing  their 
habits  from  their  European  ancestors,  use  the  distin- 
guisliing  terms  of  Heart  and  round  cherries;  compre- 
hending under  the  latter  term,  the  different  varieties  of 
the  Duke  cherry.  The  French  gardeners  have  adopted 
a  different  arrangement,  viz. 

1.  Bi2;arreaux.  7    o       i    \ 

^  >    Sweet  cherries. 


2.  Guigne. 

3.  Cerisier. 
4*.  Griottier. 

5.  Merisier.  Heart  chenies. 


Acid  cherries. 


CHERRIES,  253 

The  cherry  is  propagated  by  buddiug  and  iiigraf- 
ii?ig — from  its  disposition  to  throw  out  guin  from 
wounds  in  the  vessels  of  the  bark,  the  former  mode  is 
most  generally  adopted.  The  heart  cherries  do  not 
succeed  well  on  any  but  the  black  Mazard  stocks,  but 
round  or  duke  cherries  do  as  well  on  Morello  stocks, 
which  are  often  preferred  from  their  being  less  liable 
to  the  cracks  in  the  bark,  from  frost  and  sun  ou  the 
south-west  side  ;  this  injury  may  be  almost  eftectually 
prevented  by  planting  on  the  east  side  of  board  fences 
or  buildings,  or  by  fixing  an  upright  board  on  the 
south-west  side  of  each  tree  in  open  situations. 

The  best  stocks  are  raised  from  stones  planted  in 
the  nursery.  Stocks  raised  from  suckers  of  old  trees, 
will  always  generate  suckers,  which  are  injurious  and 
very  troublesome  in  gardens  :  diseases  of  old  or  worn 
out  varieties,  are  likewise  perpetuated  by  the  use  of 
suckers  for  stocks. 


Library 
N.  C.  State   College 


mBEX. 


A 

Acetous  fermentation, 

Acidity  in  cider  corrected,  "  '  '  I? 

Alburnum, 


26 


Alcohol  in  liquors,  -  -  " 

.. Scale  of,                        _             -  -           95 

Annual  shoots  how  produced,         -             -  -        26 

Apples                 ,                 .                 *  * 

Apis  or  Lady  Apple,            -             -  -         *!'' 
Aunts  Apple,            -             -                 -         -         135 

Bar  Apple,            ,                «            -  -      165 

Bellflower,         -                 -             -  -          120 

Bellflower  of  Brent,                 -             -  "   1^3 

Bellflower  monstrous,         -             -  -         118 

Black,             -             -                 "  .139 

Bough,                -              -                 -  -          ^^* 

Brownite  or  Browns  winter,          -  -         -     135 

Calvillered, ^^^ 

Calville  white,  -  -  -  •  -  136 
Campfield  or  Newark  sweeting,  -  -  149 
Cann,             -                 ....      132 

Cart-house  or  Gilpin,                     -  -         -      155 

Cathead,                -             "                -  -          133 

Catline  or  Gregson,            -         -  -        -      114 

Catsbury,  -  .  -  -  165 
Chill, 


APPLES, 

Cider  Apple,         -  .             ^                -      ISl 

Codling,         -                 .  .                 -          105 

Corlies  Sweet,         -  .                 .         .        j^^q 

Courpendu,                  -  -                 .                  _      ^gQ 

Crab  evergreen  striped,  -             .         .          157 

Crab  French  or  Metoisee',  -         .         -       155 

Crab,  Hagloe,             -  -         -              -       107 

Crab,  Hewes's               -  _                 ,     .      ^^q 

Crab,  Roanes  white,  -                _              -          153 

Crab  Siberian,         ...  ^Qg 

Davis  Apple,      -  .                 -               -      170 

Doctor  or  Dewit,             -  .             .            jjg 

Doctor  yellow,               -  -             .             ^      lg2 

Domine',                 .  .             ,                 -    *      11,5 

Drap  d'or,                 -  .                 .             -      113 

Dumpling,             -  .             .                 -       165 

Everlasting  yellow,  -             -             -         156 

Everlasting  Hanger,  -                 -             .        ^gg 

Fama   Gusta,               .  -          .               .           ^^2 


Father  Abraham, 


159 


—      Fenouillet  Jaune,                  .                 .             .  ^^^g 

Gennet  moyle,               -              .          -          .  j^q 

Gloucester  white,               .              _                 .  ^^a 

Greening  Jersey  or   Rhode-Island,         -         -  129 

-  1^4< 


Greening  Woods  or  Coates, 

Greening  large,  -  .  .  ^7^ 

150 
-     154 


Granniwinkle 

Grey  house  or  House 


Harvest,  -  .  .         .  ^g^ 

167 


X      Harrison,  -  -  -  -  148 


W  Haute  Bonte 


JA'DEX, 


APPLES.  . 

Herttordshiie  underleaf. 


John  Apple, 
Irish  Apple, 
Junating, 

Lobb, 

Maidens  blush, 
Morgan,     -  , 

Newark  King,  or  Hinchman, 
Nonpareil  American, 
Nonpareil  English, 

Olive,  -  -  - 

Orange, 


171 

128 
100 

-       168 

106 
12* 

121 

109 
-     159 

166 
139 

Paradise,  -  -  "  •  "     *^^ 

Pearmain  Golden,  or  Ruckman's,  or  red  Russet,   123 

Pearmain    Loans  English,         -         -  -  ^^^ 

Peaimain    Long- Island, 

Pearmain  Royal,  or  Merrits, 

Pearmain  Early,  or  Summer, 

Pearmain  Winter,  _         .  -         -  129 

Fer.rock,    -  .  .  -  • 

Pigeon,         _  -  -  -  • 

Pippin  American, 

Pippin  Bullocks,  or  Sheep-nose, 

Pippin  Fall,  Summer,  or  Holland, 

Pippin  Fearns  English, 

Pippin   Golden,  -  -         " 

Pippin  Long,  or  Lady-Finger, 

Pippin  Monstrous,  -  - 

Pippin   Michael  Henry's,     -  -  "  *t- 

Pippin  Newark,  or  French, 


14i 

122 
104 


145 

16* 

U7 

125 

109 

160 

138 

1*6 

117 


133 


JJVDEX. 


APPLES. 

Pippin    Newton  Green,          -         - 

143 

Pippin     Newton  yellow, 

-     142 

Pippin   P-^arsons,                 .              -              „ 

166 

Pippin    Ribsione,     -              -             -             - 

125 

Pippin    Svveet,                .              _              . 

-       141 

Pippin   Varmins  or  Warren  Apple,  - 

168 

Pippin    Woolmans   Long,  -             -             - 

169 

Pompion,     .              -              -              -              . 

16i 

Poveshon,     -              -              -              -              . 

110 

Pound,              -              -              - 

-        118 

Priestly,              -              -              .              . 

-     146 

Princes  Harvest,  or  Early  Reinette, 

101 

Quince  Apple, 

138 

Rambo  or  Romanite,         -  -             -           116 

Rambour  d'Etc  or  Summer  Rambour,        -  104 

Red  sweet,         -                -               -  .             ±69 

Redling,                                  -  -                -       137 

Redstreak    English,                 -  -              -         157 

Reinette    Franche,     -              -  _              .         ±26 

Reinette    Golden,         .                  .  ,              152 

Reinette  Grise,          .             .  .             ,          145 

Roman  stem,             .                  •  ,                  13^ 

Rose  Apple  of  China,             .  .             .     i^o 

Roseau  d'Automne,                    ,  ,         ,       107 

Round  top,         .                  ,  .              .           167 

Russeting   Coopers,         .  ,             .             158 

Russeting   Evesham,         .  .              ,            ±q^ 

Russet  Long- Island,          .  .               .           123 

Russeting  Shippens,         .              ;  ,                  124 

Russet   Royal,  or  Leather  Coat,  ^            ,        140 

Scriveners  red,         .                 ,  .                 ±^i 

Seek  no  further,             ;             .  ,     .          131 


IjYDEX. 

APPLES. 

Skunk  Apple,             .         . 

169 

Spitzemberg  Esopus,          .              » 

127 

Spitzemberg  Kaighns,               .             , 

.        128 

Spitzemberg  Newton, 

126 

Summer,  Grubs, 

162 

Summer  Rose,              .- 

.     103 

Summer  Queen,                *             .                • 

102 

'  Spice,             .         .         i 

.       13* 

Styre,     

.      Ill 

Swaar,           ..... 

16i 

Sweet,  Early      .... 

.     168 

Sweet    and  sour,     .... 

172 

Sweeting  large  red  and  green. 

.      162 

Sweeting  New- England  or  Molasses  apple, 

164 

Tewksbury  blush, 

156 

Vandervere,             .... 

1*1 

Violet, 

130 

Waxen  Apple,         .                 .             .             . 

171 

Wetherills   white   Sweeting, 

113 

Wine  Apple,      .... 

121 

Winter  Queen,       .                 ... 

147 

, . ,  Winesap,             .          .                ;             . 

153 

Apples,  selection  for  the  table  and  for  cider, 

173 

Apricots              ..... 

240 

Artificial  fining  inferior  to  natural, 

79 

Ashes  the  effect  on  an  orchard, 

52 

Aspect  of  Orchards,         -             - 

SO 

of  trees,               .             -             -             - 

-  38 

Asiringenty  of  fruit  produces  strength  in  cider, 

63 

B 

Bark 

26,  39 

Blight-fire,  destructive  of  pear  trees,            - 

175 

IJV£f£X. 

Buildings  for  Cider  making,         .  .                 -         85 

Blossoms    intermixture  of,              .  .                  -       22 

Blossoming  season  least  favourable  for  bottling,  71 

Bottling  of  cider,                   .  .                 .               -,| 

Brandes  experiments  on  Alcohol,  .             .          95 

Branches,  wood  and  fruit,             -  .                           in 

Unmstone,  use  of  in  cider,              .  .                  -           69 

Buckwheat  favourable  to  orchards,  -         .              37 

Budding,                 .                 .  -             -         15,  28 

c 

Casks,  cleansing  and  stumming. 

Casks  open  tor  fermenting 

Caterpillars,  -         . 

Cherries  -----  ^a« 

Amber  or  Imperial,         -  .         .  ,       24,9 

Black  heart,  -         - 

Bleeding  heart,  -  .  _ 

Carnation,         -  -  . 

Holmans  Duke,  -  .  _ 

Honey,  .  .  .  _  25*1 

June   Duke,         .  .       '  _ 

Kentish,         -  .  _  _ 

May-duke, 

Mazcad 

Morello,  ... 

Ox  heart, 

Portugal,  -  .  -         '        2I7 

Tradescant,  -  .  ,  050 

/.  White    heart,  -  .  .  .         ^4,7 

Cider  Apples  a  selection  of,  .  -  .       ^j» 

Cider  properties  and  management  of,  -         .       5s 

Cider  House,  -  -  . 

Cider  Mill,  -  . 

Cider  Press, 

Cider  Spirit,  -  .  _ 

Cider  medicinal  properties  of,  -        -  -73 


97 
64, 


250 
24-8 
251 

2+r 


248 
2i9 
2iG 

248 
252 
249 


85 
86 
89 
92 


IJVDEX. 


Cions,  .  _  -  - 

Clay  for  ingrafting,  •»         - 

Cleansing  casks,  -  .  - 

Climate  of  America  suitable  to  the  apple. 
Clover  in  orchards,  -  -  - 

Composition  for  ingrafting, 
Concentration  of  spirit  in  cider  by  frost, 
Concentration  of  the  Suns  rays  produces   blight 

pear  trees, 
Corks  injure  the  taste  of  cider, 
Corn  in  orchards  beneficial. 
Cow  dung  for  healing  wounds, 
Crab  cider  management  of, 
Crops  in  orchards, 

Crossing  of  kinds  of  fruit,  .  ,         . 

Crib  for  making  Crab   cider, 

form  of  one, 

Cultivation  of  orchards         ,      .. 

D 

Dark  cellars  for  cider  best,  .  ,^ 

Depth  of  holes  for  trees, 

Digging  round  trees   useful,  .  , 

Distances  for  planting  in  orchards. 

Density  of  juice  produces  strong  cider,  , 

Duration  of  varieties,  .  . 

E 

Early  bearing  of  orchards  injurious. 

Eggs  whites  of  for  fining, 

English  practice  in  bottling, 

Essex  County  N.  J.  Cider  and  Spirit  made  in, 

Experiments  on  orchards, 

Exposure  of  orchards, 


19 

19 
69,  97 
9,  85 
37 
19 
74 

175 
71 
5* 
41 
70 
37 
^'Z 
.-  7/ 
91 
33 


35,  30 
30 
33 
96 
2* 

43 

83 
70 
93 

45 
.       30 


Fallow  Crops  in  orchards  favourablcj 


37 


IMDEX. 

Fermentation  of  cider,             .             .             ,  62,  67 

excessive  how  corrected,                 ,             .  .        73 

Field   mice,              .             .               .             .  35,  +7 

Filtration  of  cider  its  effects,             .             .  .68 

Fining  of  cider,              .              .              ,              .  .       82 

Fire  blight  how  injurious  to  pear  trees,         .  .         175 

Fitness  of  the  American  climate  for  Apples,  .         .    9 

Flavour  in  cider  how  produced,             ,             .  .     97 

Frost  concentration  of  Spirit  by,             .             .  .      74( 

G 

Grafting  in  the  ground,              .               ,             ,  15 

large  trees,                       .              ,             ,  .18 

Grain  in  orchards,  its  effects                   ,             .  37 

Grass  in  orchards,  how  injurious,                 ,  .         37 

Gnnding  apples,             ....  61 
Growth  of  trees  greater  in  America  than  in  Europe,      10 

H 

Hair  cloths  use  of  in  cider  works,                 .  .         89 
Heat  of  American  climate,  its    effect  on  fermentation,  85 

Holes  for  trees,                 ...  34,  35 

I 

Jelly  of  Cows  feet  used  as  fining,           .               .  84 

Impregnation  of  blossoms,           ...  22 

Indian  orchards  probable  age  of              .             .  11 

Indian  com  in  orchards  favourable,           .           .  50 

Ingrafting,                 .                  .             .             .  15.  18 

Inoculating,                  .             ,              .              .  15.  28 

Introductory  observations             ...  5 

Iron  nuts  for  cider  mills,                  ,                 ,  g 

Isinglass  for  fining,             ♦                 ,                   70.  78.  82 

L 

Light  and  heat  necessary  to  growth  of  trees,         .  37 

Lime  for  cleansing  casks,             ...  69 

Loam  used  in  packing  cider,  .  •  .80 

38 


IKDEX. 

M 

Marie  as  a  manure  for  apple  trees,         .  .                SI 

Marie  as  a  manure  for  peach  trees,               .  .         217 

Machinery  for  cider  making,                .  .                 85 

Management  and  propei-ties  of  cider,         .  ,,58 

Manure  for  apple  trees,              .              .  .35.  53 

Marshalls  returns  of  cider  spirit  in  ISIO,  .              93 

Mice  field  destructive  to  apple  trees,             .  S5.  47 

Mixing  apples  practice  of,             ,             .  ,           60 

Moles,                    .                 .                 «  .                 35 

Moss  on  trees,                 .             .                 .  .           38 

Mud  meadow  and  River,  manures  for  trees,  3*.  54 

Must  of  apples,  strength  and  weight,  .                59 

N 

Natural  fining  superior  to  artificial,  .                 79 

Nectarines,         -              -              -              -  -            243 

Number  of  trees  on  an  acre  of  orchard,  .             .33 

Nursery  cultivation  of,             .             .  .            .13 

Nursery  intermediate,             .             .  .             .17 

Nuts  iron  or  wood,             .             ...  .87 

o 

Orange   Township,  cider  made  in  1816,  .         .         93 

Orchards  experiments  on,             :             •  .             45 

Indian,              ....  .11 

Planting  of,               ...  .                33 

Pruning  of,             ...  .                 40 

Situation  of,               .              .              ,  .              30 

Soil  of,     .             .             .             .  .             .31 

P 

Peaches,  215 

Admirable,                 ....  227 

Alberge,              ....  220 

Belle  Ch«;vreuse,        ....        225 


IMDEX. 


PEACHES. 

Columbia 

Diana,  ,  , 

Dutchess, 

Early  Anne, 

Favourite, 

Grosse  Mignonne, 

Heath, 

Hills  Madeira, 

Lemon, 

Magdalen  red,  ^ 

Magdalen  white, 
Malacotan  Red  cheek, 
Monsieur  Jean, 

Newington  early, 
Newington  New -York  early, 
Newington  large, 
Nutmeg  white, 
Nutmeg  red, 
Noblesse, 

Oldmixon  clear, 
Oldmixon  cling-stone, 

Pavie  monstrous. 

Petite  Mignonne, 

Persique, 

Pine  apple  yellow. 

Preserving, 

Rareripe  New- York, 
Rareripe  Red,  , 

Rareripe  White, 
Rose  or  flowering, 
Royal  George, 

Scarlet,  , 


226 

221 

223 

219 
219 

223 

228 
224 
221 

226 
219 

225 
218 

221 
218 
226 
217 

218 
2Z5 

222 
218 

220 

222 
2^9 

224 

224 

220 
£19 

222 
229 
223 

230 


I^ACHES. 

Swalsh,          .....  221 

Teindoux,             ....  229 

^  ^Teton  de  Venus           .              .             .             ,  ^%1 

Peach  trees  cultivation  of,         .             .           .  216 

Pears,              .                          ....  174 

Angleterre,               ....  192 

Ambrette,              .              .              .              .         .  198 

Aurate,  .  .  .  .  .181 

Baking  winter,             .             .             .             .  204 

Bellissime  d'Ete',             .             ...  179 

Bensells  winter,              ....  210 

Bergamot  summer,              .              .              .  179 

Bergamot  autumn,              .              .             .  "  187 

Bergamot  red,             •               .             .               .  18i 

Bergamotte  Sylvanche,             .             .             .  193 

Bergamot  Holland,              .              ...  208 

Bergamot  Easter  or  Paddington,             .             .  199 

Bergamot   Brocas,                .                .              .  188 

Bergamot  Winter,             .              .  >           .         .  206 

Bezy   de  Caissoy,             .             .             .         .  207 

Bequesne,             .....  202 

Beurree'  Blanc  or  Butter  Pear,             .            .  '  191 

Beurree' Grise  or  brown  B^urree',  .         .188 

Bon  Chretien  summer,               -              -              -  187 

Bon  Chretien  summer  musk  or  sugar,         .         .  185 

Bon  Chretien  of  Spain             .              .              .  209 

Bon  Chretien  of  Winter,             ,             .             .  203 

Catharine  early,  .  .  .  .178 

Catharine  green  or  Roussellet,  .  .         184 

Chaumontel  Bezy  de,  .  .  .  200 

Colmart,  .....        200 

Cra&anne  or  Bergamotte  Crasanne         .         •        194 
Cuisse  Madame,  ....     181 

Epargne,  .  .  .  .        .         isi 


iJVnEX. 

PEARS. 

E  pine  d'Hyver,  winter  thorn,  .  .-  *9 

L'Echasserie,  ....  205 

Fine  Gold  of  summer,  .  .  .180 

Frangipane,  .  .    '         .  .  205 

Grise  Bonne,  ....  185 

Harrisons  large  fall  Pear,  .             .           ,     204 
Hativeau,              .....       178 

Holland  Green,             .  ,             .             .190 

Jargonelle,               .               .  ,               .183 

Jardin  or  Garden  Pear,  .             .              .      195 

Imperiale  or  oakleaf,              .  .              .             206 

Julienne,              ,             .  ...        182 

Madeleine  or  green  Chissel,               .              .  178 

Marquise,              .....  208 

Martin  Sec,             ....  207 
Merveille    d'Hyver,              .               .               .198 

Monsieur  Jean,             .             .             .         .  194 

Muscat  AUemand,    ,         .             ...  201 

Musk  or  Spice  or  Roussellet  de  Rheims,         .  186 

Orange  Bergamot  .  ...        205 

Orange  d'Hyver,  .  .  .  196 

Orange  Musquee',  .  .  .         »     183 

Pound,  .....         209 

Primitive  or   Petit  Muscat,  .  .         .      177 

Russellet  winter,  ....  2OO 

Royal   winter,  ....         202 

Saint  Germaine,  ....       197 

Salviati,  .....        187 

Seckle,  .  .  .  ,  .189 

Skinless  or  Poire  sans  Peau,  .  '180 

Swans  egg,  .  .  .  .195 

Sucre'  Verd  or   green  sugar,  .,  .         193 


IJ^DEX. 

PEARS. 

Taunton  Squash,  ....       212 

Verte  longue  or  Mouille  Bouche,  .         .       193 

Verte  longue  panachee',  .  .192 

Virgouleuse,  ....  196 

Virgouleuse  Williamsons,  .  .  .        210 

Pears  of  inferior  qualities,  .  .  .       213 

Pears  a  selection  for  a  private  garden,  .  .311 

Perry,  ......  81 

Perry  Pears,  .  .  .  .  .212 

Plaister  Forsyths,  .  .  .  .  43 

Ploughing  round  Apple  trees,  .  .  .37 

Plums,  .....  232 

Cherry  or  Mirobalan  .  .  .         232 

Coopers,  .  .  •  .  -     2o6 

Damascene  White,  .  .  .  238 

Drap  d'or  or  yellow  Gage,         .  .  .  233 

Elfrey,  •        '     .  .  -  234 

French  Copper,  ....  234 

Gage  Green,  ....  237 

Gage  Blue,         .  .  .  .  .235 

Holland,  .  .  .  .  .239 

Jacinthe,         .  .  .  .  .  238 

Imperial  Violet,  ....      236 

Magnum  Bonum  red,  .  .  .  236 

Magnum  Bonum  white,  or  egg,  or  Mogul,        .     233 

Orleans,  .....      234 

Perdrigon  Red, 235 

Prune,         .         .         .      ^*^>        .          .         .  235 

Prune  Suisse, 23 & 

^,    Wine,         .......  237 

Pomace, 89 

Propagation  of  new  Varieties,         ....         22 


.     58 

.      16 

.  40 

.        176 

.     62 

214 
67.  68.  80 


IJVDEX. 

Properties  of  Cider, 
Pruning  in  the  Nursery, 
Pruning  of  Orchards, 
Pruning  Pear  trees  remarks  on, 
Putrefactive  fermentation, 

Q 

Quince, 

R 

Rackmg,  its  effects  on  Cider, 

S 

Sand  for   packing  bottled  cider, 
Sap,  -  .  ^  -         -      72 

Scale  of  Liquors,         .         .         .  _ 

Screw  Press  kinds  of  ,  _  '95 

Season  for  planting,  .  .         _ 

Seeds  of  Apples  effect  on  cider, 

Separation  of  fruits  for  cider, 

Sites  of  old  Orchards  unfit  for  new  ones,  .  ^g 

Skm  of  Apples  effect  on  cider, 

Soil  for  Apple  orchards,  - 

Soil  for  Pear  trees,  .  . 

Spirit  from    cider,         -  .         .         ,'  "         ^'^ 

Spontaneous  fininff,  .  ■       "         *         *  ^"^ 

Q,  ,       r  •        \  '  -  70.  79 

btakes  use  of  in  orchards, 

Stocks,         -...___■  ''^ 

Stumming,  -         .         _         _  _  -       .  ^0 

Sugar  in   Cider,  .  -         69 

buckers  injurious  to  trees,  -  4^    ..', 

buckers  of  pear  trees  make  bad  stocks,  .  ^  -^g 

T 


55 
63 


59 


Tar  for  wounds  in  trees,  its  use,  -  . . 

ts  nature,  _  .   -        _ 

m  Bot  les, 
rchards,  -  . 

•  be  shortened,         -  -         .      35 

Transplanting  trees,  -  -        .        .         '      T 


..  „^»,v»o  ,11   LI  tea,  lib  I 

Tanning  principle  its  nature. 
Thunder  its  effect  on  Bot  les, 
Time  of  planting  orchards. 
Tops  of  trees  not  to  be  shortened. 


35 


IJVDEX. 

-^  V, 

Varieties  duration  ot,  -  ' 

Varieties,  propagation  of  new, 

Vinegar, 

Vinous  fermentation. 

Ullage,  -  - 

w 


22 
13.  9.S 

65 


Washing  cider  nuts  necessary, 
Whites  of  eggs  for  fining, 
White-wash  useful  to  trees, 
Winds  effect  on  young  trees, 
Wiring  bottles, 
Wounds  of  trees  how  cured, 


88 
83 
38 
3-8 
71 
41 


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